For the dough, beat the eggs and sugar until foamy, slowly pour in the oil.
Mix the dry ingredients and stir into the egg mixture.
Bake in a cake pan at 170 °C for approx. 30 minutes.
For the chocolate cream, melt the chocolate. Stir in the sugar, rum and QimiQ until smooth, then fold in the stiffly whipped cream.
Spread the jam on the cake, cover tightly with the halved bananas and surround with a cake ring.
Spread the chocolate cream on top and smooth it down. Place in the refrigerator for about 1 hour so that the cream becomes firm.
Whip the cream and spread on the chocolate cream, smooth it and sprinkle with the shaved chocolate.
Chill in the refrigerator until ready to eat.
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