Banana Cake with Chocolate Pieces

A simple but delicious cake recipe:

Dough: Mix bananas, sour vanilla sugar, whipped cream, juice of one lemon, salt and 230 g sugar with a mixer until smooth.

Separately, beat butter, eggs and the remaining sugar until creamy.

Mix the two whipped masses together and then add the sifted flour, baking powder, rye flour and the coarsely chopped cooking chocolate and fold in.

Butter a conical cake pan with a minimum diameter of 26 cm and a maximum diameter of 30 cm and pour in the batter. Bake in the heated oven at 200 degrees top/bottom heat for about 1 hour. Turn the baked cake out onto a cooling rack and cool.

Top: Heat the apricot jam and brush the cooled banana cake with the hot jam. Then “coat” the surface with the coconut flakes. Whip the whipped cream until stiff and fill it into a piping bag with a 6 hole nozzle. Divide the cake into at least 12 pieces (each according to the size of the mold) and pipe 12 cream rosettes on the outer edge. Melt the cooking chocolate in a water bath and temper. Then brush evenly thinly onto a baking parchment. Break the solidified cooking chocolate into irregular pieces and stick them into the cream rosettes.

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