Ingredients cake batter:
- 150 g Butter 180 g Sweet Nature brown cane sugar 3 eggs 170 ml milk 225 g Küchenmeister whole wheat flour 45 g cocoa powder 2 tsp. baking powder
- 2 bananas 3 tbsp. raspberry jam 2 cups of heavy cream 2 P. cream stabilizer 1 P. vanilla sugar 60 g grated dark chocolate
Preheat oven to 175°C (convection)=
Mix the cake batter ingredients together to form pound cake batter. Pour the mixed batter into a spring form pan (26cm diameter) that has been lined with parchment paper. Spread the batter evenly and bake for 45 minutes at 175°C (convection). Once the cake is baked and cooled, transfer to a cake platter.
Using a spoon, scoop out ca. 1/2cm of cake and crumble into a bowl.
Spread the raspberry jam on top of the cake. Cut the bananas lengthwise and place on the layer of jam.
Whip the cream, cream stabilizer, and vanilla sugar together. Fold in the grated chocolate. Spread the whipped cream onto the cake, creating a dome, and sprinkle with the cake crumbs. Refrigerate for at least 2 hours.