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🍰 Tarta Clásica de Topo

610 kcal · 30 min · 4 raciones

Tarta Clásica de Topo Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Insert the whisk into the food processor. Carefully separate the eggs so that the egg whites and yolks are separated. Put the egg whites into the bowl. Whip them stiff with the measuring cup for 4.5 minutes on level 4. After 2.25 minutes, add a pinch of salt through the filling opening. Gently fold the egg whites into a separate bowl and chill them. Thoroughly rinse the food processor.
  2. 2. Grease a springform pan with butter and lightly dust it with flour. Preheat the oven to 180 degrees. Put the egg yolks, soft butter in pieces, and cane sugar into the clean bowl. Beat everything with the measuring cup for 1 minute on level 4 until frothy. Sift flour, cocoa, and baking powder over the mixture. Add the ground hazelnuts. Process everything with the measuring cup for 1 minute on level 4 to form a smooth dough. Use a spatula to push the dough from the sides to the center. Mix it again for 15 seconds on level 4. Fold in 50 grams of chocolate sprinkles.
  3. 3. Pour the dough into the prepared springform pan. Bake the cake for about 30 minutes. Check the baking time with a wooden skewer: insert it into the center. If it comes out clean, the cake is done. Extend the baking time if necessary.
  4. 4. Take the cake out of the oven. Let it cool in the pan for about 10 minutes. Carefully release the cake from the pan. Place it on a rack and let it cool completely for approx. 1 hour. Rinse the food processor cold and thoroughly.
  5. 5. Insert the whisk again. Put cold cream, whipping cream stabilizer, and sugar into the bowl. Whip the cream stiff without the measuring cup for 1.5 minutes on level 4. Observe the process closely, as the time depends on the temperature and fat content. Gently fold in the remaining chocolate sprinkles.
  6. 6. Hollow out the center of the cooled cake base with a tablespoon to a depth of approx. 1 cm. Leave a 2 cm wide border. Crumble the removed dough pieces roughly with your hands.
  7. 7. Peel the bananas. Cut them in half lengthwise. Drizzle them with lemon juice so they don't turn brown. Place the banana halves in the hollowed-out center of the cake. Distribute the whipped cream in a dome shape on top. Cover the cream with the dough crumbs. Finally, dust the cake with cocoa. Enjoy your meal!

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