Chocolate Banana Dome

For the chocolate banana dome, grease a round cake pan (26 cm Ø) and preheat the oven to 180°C convection oven.

For the base, beat the room-warm butter, 100g sugar and 6 egg yolks until fluffy.

Beat the egg whites of the 6 eggs until stiff, sift in 100g sugar and mix until the egg white mixture is glossy. Stir half of it into the egg-butter mixture.

Mix the flour, baking powder and cocoa and sift and stir into the batter. Finally, gently fold the second half of the egg white mixture into the batter.

Pour the batter into the prepared pan, smooth it out and bake for about 35 minutes. Let cool completely, then hollow out the cake so that a rim and bottom of about 1.5 cm remains.

Pick or crumble the resulting sponge pieces smaller and place in a bowl.

For the filling, peel and slice the bananas and spread them on the cake base.

Whip the Guma Pâtisserie cream to a firm consistency, stir in the Nutella and fold in the cake crumbs. Carefully fill the cake again with this mixture to form a dome.

Chop the chocolate into shavings and decorate the chocolate banana dome with them.

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