Banana – Nutella – Hazelnut – Cake La Mäusle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 banana (s), very ripe (preferably overripe) about 50 g net
- 1 tablespoon rum
- 100 g butter, melted
- 100 g cane suar, (brown suar)
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg yolks
- 8 tablespoon heavy cream
- 140 g Nutella, (nut nouat cream)
- 200 g hazelnuts, round
- 50 g cornstarch
- 1 packet tartar baking powder
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Line a springform pan (26 cm in diameter) with baking paper (clamp the paper in the bottom) and grease the edge with butter.
- Preheat the oven to 175 degrees top / bottom heat.
- Peel the bananas, cut out the brown areas, grind them very finely with a fork and mix in the rum.
- Mix the butter with the sugar, vanilla sugar and salt until creamy. Mix the egg yolks with the cream, add to the butter mixture and stir until frothy and creamy.
- Stir in the nut nougat cream, the rum bananas and the ground hazelnuts.
- Mix the cornstarch with the tartar baking powder and mix in quickly.
- Immediately pour the dough into the prepared springform pan and smooth it out. Place baking paper on the wire rack (if the springform pan is not 100% airtight, otherwise fat will drip into the oven) and bake for about 35 to 45 minutes (stick test - do not let the soft surface irritate it).
- Let cool down very well in the tin (until it is stable). Loosen the edge of the cake all around with a knife and remove the edge of the springform pan. Overturn on a cake plate, carefully peel off the paper (maybe moisten a little) and cut into 16 pieces with a very sharp knife.
- Tip for chocoholics:
- If you want it even more chocolatier or if you want to spruce up the cake for a cake buffet, cover it with a chocolate-cream icing. To do this, heat 100 g cream with 1 teaspoon sugar, melt 100 g dark chocolate in it and finally fold in 1 teaspoon butter. Let cool briefly until the icing thickens a bit and pour over the cake (do not apply with a brush). When the icing has cooled, decorate the cake with chocolate decorations.
- The cake tastes lukewarm (for dessert or afternoon coffee) as well as cold (the next day).
- Note: You can`t really taste the bananas. However, they make the cake nice and juicy and soft.
- All non-food separators can use whole eggs instead of egg yolks + cream.
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