Banana Almond Chocolate Cake

For the banana-almond-chocolate cake, heat the oven to 170°C. Beat the eggs, sugar and vanilla sugar with 3 tablespoons of cold water.

Fold in the almonds, cocoa, oil, milk, flour and baking powder.

Pour into a cake pan dusted with fat and flour and bake for about 40 minutes. Let cool on a cake rack and then cut in half.

For the cream, place Quimiq in a bowl and whisk until smooth. Mash the bananas with a fork and add to the Quimiq. Add the 2 sugars, rum and lemon zest and blend.

Pour half of the cream on the cake base and spread. Chill for 2 hours, then spread the remaining cream on top and chill for another 2 hours. Then place the cake lid on top.

Melt the chocolate in the microwave and hide it over the cake. Weigh the marzipan into 10 pieces of 4 g each and shape them into small bananas. Arrange them on the cake.

Melt the white chocolate in the microwave, put it in a small freezer bag, cut a small hole in the front and decorate the banana-almond-chocolate cake with it.

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