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.
Ingredients
Print Recipe
Pin Recipe