Summary

Ingredients

• 100 g hazelnuts, round
• 2 banana (s)
• 200 g butter
• 200 g suar
• 1 teaspoon lemon peel, untreated, grated
• 4 egg (s)
• 200 g flour
• 0.5 ½ pack baking powder
• 4 tablespoon lemon juice
• 1 kg strawberries
• 250 g mascarpone
• 2 tablespoon vanilla sugar
• 2 packs cake icing, red
• water (according to package instructions)
• Sugar (according to package instructions)
• possibly fat for the mold

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Instructions

1. Roast the nuts in a pan without fat. Preheat the oven to 200 ° C. Line the tray with baking paper or grease it.
2. Peel and mash 1 banana, stir in butter, sugar, lemon zest and eggs until frothy. Fold in the flour, hazelnuts and baking powder. Spread the dough thinly on the baking sheet and bake for 15 minutes. Take the cake out of the oven and let it cool down.
3. Wash the strawberries and cut them in half. Peel and slice the banana. Sprinkle these with 2 tablespoons of lemon juice.
4. Briefly whip the mascarpone together with the rest of the lemon juice and vanilla sugar with the hand mixer. Spread the cream on the cake. Spread the strawberries and banana slices on top. Prepare the icing with water and sugar according to the instructions on the packet and spread over the cake, then let it set.