Ingredients for the miracle dough:

3 eggs
120 g. Sugar
1 vanilla sugar
1 pinch of salt
100 ml. Water
80 ml. Sunflower oil
85 g. Wheat flour
15 g. Cocoa
1 tsp. Baking powder
40 g. Hazelnuts grated
50 g. Amarettini

Ingredients for the cream:
500 ml milk
1 pack vanilla pudding powder
2 tbsp. Sugar
180 g. Butter
70 g. Sugar
250 g. Quark 20%
3-4 bananas
2 tbsp. lemon juice

Ingredients for the chocolate icing:
140 g. Dark chocolate couverture
100 ml. Cream
coconut flakes for decoration

Preparation of miracle dough:

All ingredients should be at room temperature.
Oven to 170°C. Preheat top/bottom heat. Prepare a springform pan with a diameter of 24 cm –
cover the base with baking paper. Finely grind the amarettini.
Beat the eggs, sugar, vanilla sugar and a pinch of salt with the mixer until foamy. This
takes about 8 minutes. Stir in the oil and water at low speed.
Mix wheat flour with cocoa and baking powder and sift into the dough, slowly fold in, and also slowly fold in the hazelnuts and ground amarettini.
Pour the dough into the springform pan, put it in the oven and bake for about 30 minutes.
Once the miracle cake has cooled, turn it out onto a cake plate. Peel off paper. Enclose the cake with a
baking frame.

Preparation of cream and completion:

With milk, pudding powder and 2 tbsp. Prepare a vanilla pudding with sugar. Pour the pudding mixture
into a bowl and cover with cling film. (directly on the pudding surface so that
no skin can form). Let the pudding cool down.
Divide the butter into small pieces and let it come to room temperature.
Beat the butter with the sugar in a mixing bowl until white and creamy,
stir in the pudding a tablespoon at a time and finally briefly mix in the quark.
Pour half of the cream onto the cake base and smooth it out. Peel the bananas and
divide them lengthwise, brush them with the lemon juice and place them on top of the cream, but make sure
not to place them directly on the edge. The outer edge should be nicely covered with cream so that it looks nicer and the bananas don’t turn brown so quickly.
Spread the remaining cream over it and smooth it out again. Cool the cake for about 4
hours.
For the glaze, divide the couverture into pieces, heat the cream (but it should not boil),
remove the pan from the heat, add the couverture and let it melt. Stir well. Pour the
chocolate mixture over the cake. Cool the cake slightly, then sprinkle with coconut flakes.
Cool again. Remove the cake ring before serving.