ingredients |
|
| 2 | eggs |
| 100 g | NO SUGAR SUGAR Erythritol+Stevia |
| 100 g | ground hazelnuts or almonds |
| 30 g | cornstarch |
| 2 tablespoons | flour |
| 1 tablespoon | cocoa powder |
| 1/2 teaspoon | baking powder |
| 5 tablespoons | Baileys or Amaretto |
| 6 | gelatine leaves |
| 5 | bananas |
| some | lemon juice |
| 1 package | vanilla pudding powder |
| 50 g | NO SUGAR SUGAR Erythritol+Stevia |
| 500 ml | milk |
| 400 ml | heavy cream |
| 100 g | Dark Schokolade |
| at will | chocolate shavings made from Dark Schokolade |
| at will | chopped almonds |
how it's done:
Preheat the oven to 175°C top and bottom heat. Mix eggs with NO SUGAR SUGAR until they're very foamy. Combine nuts, cornstarch, flour, cocoa powder and baking powder and carefully mix with the egg-mixture. If the batter is very firm, add some milk and then fill into a greased springform pan.
Bake in the preheated oven for about 15-20 minutes. Let the cake base cool down, then line with a cake ring and sprinkle with some Baileys or Amaretto. Soak the gelatine leaves in cold water for about 10 minutes. Peel the bananas and cut them into thick pieces. Sprinkle some lemon juice on top of the bananas and place them on the cake.
Using vanilla pudding powder, NO SUGAR SUGAR and milk, prepare the vanilla pudding according to the package and let cool slightly. Squeeze the excess water out of the gelatin and heat for 20-30 seconds in the microwave until it dissolves, and stir into the vanilla pudding. Whip about 300 g of heavy cream and fold into the mixture as well. Spread the pudding on top of the cake and place the cake in the fridge until it's firm.
Melt the Dark Schokolade over a hot water bath and let cool slightly (not completely) and add the remaining (liquid) heavy cream using a whisk. Spread on the cake. Decorate with chocolate shavings (use a grater to grate chocolate) and some chopped almonds.