Summary

Ingredients

For the cream:

• 250 ml whipped cream (cream)
• 150 g nouat (nut nouat)
• 150 g chocolate, dark chocolate

For the ground:

• 4 egg (s)
• 250 grams sugar
• 125 ml mineral water
• 125 ml oil
• 6 ml rum, (3%)
• 80 g hazelnuts, finely rated
• 3 tablespoon cocoa powder
• 150 grams flour
• 1 teaspoon Baking powder
• 3 large banana (s)
• 6 ml rum, (3%)
• 2 tablespoon lemon juice
• 100 g jam (apricot jam)
• 30 g desiccated coconut

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Instructions

1. Chocolate cream:
2. Bring the whipped cream to the boil and remove from the heat. Cut the nut nougat and chocolate into pieces and melt in the hot whipped cream while stirring - cover and chill for about 2 hours.
3. Cake base:
4. Beat the eggs with sugar with the hand mixer for about 6 minutes until frothy. Gradually stir in the mineral water, oil and rum. Mix the hazelnuts with cocoa, flour and baking powder well and fold in. Spread the mixture on a deep baking sheet lined with baking paper (38 cm x 30 cm) and bake in the preheated oven on the middle rack at 180 ° C for about 20 minutes. Let the cake cool on the baking tray. Remove from the baking tray, turn out the cake base, peel off the paper and cut the cake in half widthways.
5. Peel the bananas, cut into slices about 1 cm thick, drizzle with rum and lemon juice, mix well and let steep for about 15 minutes. Cover the cake base with banana slices and drizzle with the marinade. Heat the jam and use a tablespoon to coat the banana slices evenly with it. Place the second cake base on the banana and press down a little.
6. Mix the chilled chocolate cream with the hand mixer for about 2 minutes until it is creamy. Brush the surface and edge of the cake with the chocolate cream and sprinkle with coconut flakes.
7. Chill the cake for at least another 2 hours. Take out of the fridge about 30 minutes before serving and divide into portions.