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1
Preheat oven to 350u00b0F. Line a 10 inch springform pan with parchment paper. Whisk egg yolks with 1/2 tbsp sugar and vanilla extract until pale and fluffy. In a separate bowl, whisk egg whites until stiff. Slowly add 1/3 cup sugar, whisking, then fold in egg yolks. Sift flour and the cocoa powder together and fold in. Transfer to the prepared pan, smooth and bake for about 15 mins. Loosen the sides of the pan and allow to cool. Once cool, remove from the pan and remove parchment paper. Clean the cake pan and carefully replace the ring around the edge of the cake.
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2
For the filling, soak gelatin in cold water. Meanwhile, cover the top of the cooled cake with sliced bananas, ensuring that there is a 1/3 inch border around the edge. If using sheet gelatin, squeeze excess moisture out of gelatin. Place gelatin in a pot with 1/4 cup sugar, lemon juice and scraped vanilla seeds, and gently melt gelatin. Add creme fraiche gradually, stirring. Remove from heat and transfer to a bowl. In a separate bowl, whisk 3/4 cup heavy cream until stiff then fold into the creme fraiche mixture. Spread over the top of the bananas and chill for at least 4 hours, or overnight.
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3
To make the chocolate icing, bring 1/2 cup heavy cream to a boil. Add chocolate, then nougat, stirring. Spread the icing over the top of the cake, using a flat knife to create a smooth surface. Loosen the cake from the ring with a hot knife and remove the cake. Meanwhile, whip the rest of the cream until stiff then transfer to a piping bag with a star tip. Decorate the cake.
