Summary

Ingredients

• 5 egg (s), separated
• some water, hot
• 130 g suar
• 200 g hazelnuts, round
• 1 teaspoon Baking powder
• 0.5 ½ glass Nutella
• 8 banana (s)
• 4 cups cream
• 1 packet cream powder (Galetta vanilla flavor)
• 100 g flaked almonds
• 50 g butter or mararine
• 50 grams sugar
• liter ⅛ egg liqueur, possibly
• some couverture
• Grease for the tin
• Breadcrumbs for the tray

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Instructions

1. Beat the egg whites with a little hot water until stiff, stir in the sugar, then stir in the egg yolks, mix in the nuts and baking powder and mix in briefly. Grease a rectangular baking pan well and sprinkle with breadcrumbs. Place the dough on top and bake at 180 degrees for about 20-30 minutes. Let cool and place on a plate.
2. Heat the Nutella in a water bath and spread it on the cake. Halve the bananas lengthways and place on top of the Nutella. Whip the cream with the cream powder and spread on the bananas (leave 1 - 2 tablespoons in the bowl).
3. Caramelize the almond flakes with 50 g butter and sugar in a pan, let them cool down a little and spread over the vanilla cream. Melt half of the couverture in a water bath and distribute it on the almonds in irregular lines. Mix the egg liqueur with the rest of the vanilla cream and distribute the egg liqueur cream on the cake as desired.
4. Tip: You can also leave out the couverture and egg liqueur, this does not affect the taste of the cake, it is only intended for the eye.