Gluten-free nut dessert with cocoa filling

1. Beat egg yolks with sugar for about 20 minutes, add milk and beat. We add flour mixed with nuts and finally we just lightly mix in the beaten egg whites by hand.

2. Bake at 175°C for about 15-20 minutes. Let it cool down.

3. Cut the sponge cake into three strips.

4. Beat sugar with butter and egg yolks until foamy. Add cocoa and nuts.

5. Spread the sponge cake with jam, place the banana slices and layer 1/3 of the filling. Add the second strip of sponge cake and repeat the procedure. Finally, we put the third strip of sponge cake. Cover the surface and sides of the dessert with the remaining filling.

6. Cover with melted chocolate glaze, prepared from butter and chocolate.