For the Swedish bomb cake with nut base, separate eggs. Beat egg yolks and sugar until foamy. Fold in hazelnuts and beaten egg white.
Pour the mixture into a round baking pan and bake for 30 minutes at 200° top and bottom heat.
Whip the cream, cream stiffener, vanilla sugar.
For the Swedish bombs, remove the bottoms, add the curd and mix briefly so that it forms a nice mass. Fold in the whipped cream.
Cut the bananas into slices.
Spread the cooled base with jam, top with banana slices and spread with the Swedish bomb cream. Sprinkle with chocolate chips.
Refrigerate the Swedish bomb cake with nut base overnight and then enjoy.
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