Ingredients
2 egg(s)
100 g hazelnuts or almonds, ground
30 g cornstarch
2 tbsp flour
1 tbsp cocoa powder
1/2 tsp baking powder
5 tbsp amaretto
6 sheets of gelatin
5 banana(s)
n. B. Lemon juice
1 pack of pudding powder (vanilla)
50 g sugar
500 ml milk
400 ml cream
100 g chocolate (dark)
e.g. chocolate shavings for decorating
fat for the mold
preparation
Preheat the oven to 160°C (top/bottom heat: 175°C).
Mix the eggs with the sugar until very foamy. Mix the hazelnuts or almonds, cornstarch, flour, cocoa powder and baking powder and carefully fold into the egg mixture. Pour the dough into a greased (or lined with baking paper and greased the edge) springform pan.
Bake in the preheated oven for about 20 minutes (note: depending on the oven, please do a needle test again and again!). Allow to cool and drizzle with the Amaretto. Place a cake ring around the mold.
Soak gelatine in a little cold water for 10 minutes. Peel the bananas and cut them in half lengthways. Drizzle with a little lemon juice and spread over the cake.
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