Dessert: – Scary Good

SBanana Nutella Tissue Stick Cake

8 people
Duration: 40 minutes
Cooking time: 50 mins

Ingredients
1 vanilla pod
200g soft butter
190 g of sugar
4 eggs
210g wheat flour
1 teaspoon baking powder
¼ tsp salt
3 ripe bananas
½ dl skimmed cultured milk
2 tablespoons of cocoa
100g Nutella
a little butter for the mold
1 springform pan approx. 24cm in diameter

Chocolate cream
150g dark chocolate
½ dl whipped cream
Spider web icing
125 melis
½ dl whipped cream

Decorations
ev. edible ornamental spiders

1. Turn the oven to 180°. Split the vanilla pod and scrape out the seeds. Cream the butter, sugar and vanilla seeds in a bowl with an electric whisk. Add 1 egg at a time and beat well between each egg. Mix the flour, baking powder and salt in another bowl and sift it into the batter.
2. Peel the bananas and mash them well with a fork in a bowl. Incorporate the mashed banana into the batter with the skimmed cultured milk. Pour half of the batter into another bowl and mix this batter with the cocoa and Nutella.
3. Place parchment paper in the bottom of the mold and butter the edge. Pour the light batter and the dark batter alternately and preferably a little randomly into the mold, and move a knife around it, so that it is marbled.
4. Bake the cake for 50 minutes. Check with a fork or barbecue skewer that it is well cooked. Cool cake in pan on wire rack.
5. Chocolate cream: Coarsely chop the chocolate and keep it in a bowl with the cream. Melt the mixture over low heat – either in a bowl over a double boiler or in the microwave, and stir until smooth. Spread the cream over the cooled cake in an even layer.
6. Cobweb icing: Combine the icing sugar and cream in a bowl. Pour the frosting into a small creamer or spray bag and cut a small hole in the tip. Spray the frosting on the cake like a large spiral. Start in the middle and work towards the edge. Make a pattern in the glaze by drawing a line with a toothpick or skewer from the center of the spiral and out to the edge. Continue in the same way all the way around until the frosting resembles a spider web. If necessary, decorate the cake with decorative edible spiders.

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