Ingredients:
3 eggs
120g Sugar
1 vanilla sugar
1 pinch of salt
100 ml. water
80 ml. sunflower oil
85g. wheat flour
15g. cocoa
1 TEASPOON. baking powder
40g. Grated hazelnuts
50g. Amarettini
Ingredients for the cream:
500 ml. milk
1 pack vanilla pudding powder
2 TBSP. Sugar
180g. butter
70g. Sugar
250 g. Quark 20%
3-4 bananas
2 TBSP. lemon juice
Ingredients for the chocolate icing:
140g. Dark chocolate couverture
100 ml. cream
Coconut flakes for decoration
Preparation:
All ingredients should be at room temperature.
Oven to 170°C. Preheat top/bottom heat. Prepare a springform pan with a diameter of 24 cm – the base
cover with baking paper. Finely grind the amarettini.
Beat the eggs, sugar, vanilla sugar and a pinch of salt with the mixer until frothy
takes approx. 8 minutes. Stir in the oil and water at low speed.
Mix wheat flour with cocoa and baking powder and sift into the dough, slowly fold in, and also slowly fold in the hazelnuts and ground amarettini.
Pour the dough into the springform pan, put it in the oven and bake for about 30 minutes.
Once the miracle cake has cooled, turn it out onto a cake plate. Peel off paper. Cake with one
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