#Banana #Split #Cake
100 grams + a little soft butter
200 grams of hazelnuts
150 grams of sugar
1 teaspoon #baking
200gram #Ferrero #Rocher
125 ml cream fraîche
7 tablespoons lawyer
400 ml whipped cream
2 Sachets Cream Firmer
3 ripe bananas
50 grams of dark #chocolate
Possibly some icing sugar
1 Plastic bag
Grease a spring shape in (26cm) with some butter and split the eggs.
Grind the hazelnuts finely in the food processor.
Stir in 100 grams of butter and sugar to a cream.
Stir the egg yolks through it.
Mix the ground hazelnut with the baking powder and stir the mixture by the Botercrême.
Beat the egg whites together with 1 tablespoon cold water and a pinch of salt stiff and scoop it gently through the cream.
Divide the batter over the bottom and bake the bottom for about 30 minutes in a preheated oven (electrically 175 degrees) hot air (150 degrees) gas (stand 2). Take the cake bottom from the oven, let it cool down in the spring form and then deposit it on the worktop or a kitchen shelf.
Then let the bottom cool down completely.
Crush the Ferrero Rocher fine with a fork in a large scale.
Beat the whipped cream stiff and add all stirring the cream firmer.
Gently scoop the whipped cream through the chocolate mass.
Leave an edge of about 2 centimeters.
Add the cream fraîche and 4 tablespoon lawyer, and stir the whole well together
Hollow the cake offered with a spoon.
Bandalan the removed bottom by hand fine.
Peel the bananas, cut them in half lengthwise and place them on the bottom.
Pour about 3 tablespoons of lawyer over the bananas.
Iron The chocolate cream with a skimmer domed over the bananas.
Sprinkle the crumbled above and put the pie at least 1 hour cold away.
Break the chocolate into pieces and melt the Au Bain-Marie.
Fill the plastic bag with the melted chocolate and cut a small dot underneath the bag,so it becomes a spraying bag.
Decorate the cake with thin adorned chocolate.
Let the chocolate dry properly, and finally sprinkle some powdered sugar over the banana split cake.