Chocolate banana cake with cream dab (reader's recipe)

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks with vanilla sugar until fluffy, beat the egg white until stiff, while pouring in 75 g sugar. Fold into the egg yolk mixture. Mix flour and cocoa, sieve over the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Take out, remove sponge cake from the tin and let it cool down

2. 2

   Cover with a cake ring. Soak gelatine in cold water. Peel bananas, cut them into 2-3 cm thick slices and place them on the sponge cake base, leaving about 1 cm free at the edge. Slit the vanilla pod lengthwise and scrape out the pulp. Squeeze the gelatine well, dissolve with vanilla pulp, 50 g sugar and lemon juice over a low heat. Stir in crème fraiche by the spoonful. Pour cream into a bowl. Beat 200 g cream until stiff and fold in. Spread the cream on the bananas and smooth it down. Chill the cake for at least 4 hours, preferably overnight

3. 3

   Roughly chop the chocolate coating. Bring 100 g cream to the boil and melt the couverture in it. Stir in nougat. Smooth the glaze on the cake and let it set for at least 10 minutes. Loosen and remove the cake ring with a hot knife. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate cake with cream tuffs and chocolate shavings

4. 4

   waiting time 5 1/4 hours