Africa: Namibia: Namibian Banana Cake

INGREDIENTS:

FOR THE SHORTCRUST PASTRY:

150 grams flour

50 grams sugar

100 g butter

1 pinch (s) salt

2 drops vanilla flavor

1 egg yolk

FOR THE FILLING:

2 ripe banana (s)

250 grams sugar

130 g butter, liquid

1 pinch (s) salt

1 tablespoon rum

1 pinch (s) cinnamon

1 vanilla pod (s)

6 egg (s)

100 g hazelnuts, round

30 g cocoa

100 g flour

1 packet baking powder

INSTRUCTIONS:

FOR THE CAST:

200 g chocolate couverture, dark

50 g couverture, white

INSTRUCTIONS:

Grease a springform pan with a diameter of 24 cm.

Make a shortcrust pastry from the first 6 ingredients and wrap in foil and refrigerate for 30 minutes.

For the filling, peel the banana and mash it very finely with a fork and stir together with the sugar and liquid butter until frothy. Add salt, rum, cinnamon, scraped vanilla pulp and stir in the eggs one by one until a homogeneous mixture is formed. Then mix in the nuts, sifted flour, cocoa and baking powder.

Line the bottom and edge of the springform pan evenly with the shortcrust pastry and add the filling.

Bake the cake at 190 degrees for 45 minutes with top and bottom heat. It is essential to make a stick test and, if necessary, cover it with aluminum foil to avoid burning.

When the cake has cooled down, cover with the dark couverture and draw a line pattern with the white couverture.

 Tip!

The cake becomes really juicy if you let it rest for 2 days wrapped in foil.