Namibian Banana Cake

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	2 d 1 hr 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the filling:

For the cast:

200 g chocolate couverture, dark
50 g couverture, white

Instructions

Grease a springform pan with a diameter of 24cm.
Make a shortcrust pastry from the first 6 ingredients and wrap in foil and refrigerate for 30 minutes.
For the filling, peel the banana and mash it very finely with a fork and stir together with the sugar and liquid butter until frothy. Add salt, rum, cinnamon, scraped vanilla pulp and stir in the eggs one by one until a homogeneous mixture is formed. Then mix in the nuts, sifted flour, cocoa and baking powder.
Line the bottom and edge of the springform pan evenly with the shortcrust pastry and add the filling.
Bake the cake at 190 degrees for 45 minutes with top and bottom heat. It is essential to make a stick test and, if necessary, cover it with aluminum foil to avoid burning.
When the cake has cooled down, cover with the dark couverture and draw a line pattern with the white couverture.
Tip!
The cake becomes really juicy if you let it rest for 2 days wrapped in foil.

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