John Myers
Ingredients for 1 servings:
- 2 eggs
- 40 g sugar
- 1 packet of vanilla sugar
- 50 g flour
- 50 g hazelnuts, ground
- ½ tsp baking powder
- 1 pinch of salt
- 2 bananas
- Cream, nut nougat
- 200 g whipped cream
- 100 g sour cream
- 2 tbsp sugar
- 80 g chocolate, chopped or chocolate chips
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
with cream and sour cream, for 20 cm baking tins
Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks, sugar, and half the sachet of vanilla sugar until creamy. Mix the nuts, flour, and baking powder and stir into the egg yolk mixture. Finally, fold in the beaten egg whites. Pour the sponge cake into a 20cm (8″) cake tin lined with baking paper (do not grease the tin) and bake for about 20 minutes at 200°C (400°F). Allow the base to cool, then cut it in half. In the meantime, beat the cream with the two tablespoons of sugar and the remaining vanilla sugar until stiff peaks form, then stir in the sour cream and chocolate. Spread the nut-nougat cream on both layers and top with the sliced bananas. Spread the cream on the bottom layer and place the top layer on top. Now spread the cream on the second layer and the edges. Decorate as desired, e.g. with chocolate shavings. Allow the cake to cool thoroughly before serving.
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