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1
Combine raspberries and their juices and sugar in blender.
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2
Puree until sugar dissolves.
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3
Strain sauce into bowl.
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4
Cover and refrigerate.
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5
Combine sugar and potato starch in heavy large saucepan; whisk to blend.
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6
Gradually add nondairy creamer, whisking until well blended.
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7
Whisk in egg yolks, lemon peel and lemon juice.
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8
Add margarine.
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9
Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes.
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10
Transfer to bowl.
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11
Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
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12
Preheat oven to 350F.
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13
Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend.
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14
Combine cake meal and potato starch in medium bowl; whisk to blend.
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15
Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute.
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16
Beat in orange concentrate mixture, then dry ingredients.
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17
Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form.
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18
Gradually add remaining 3/4 cup sugar, beating until stiff but not dry.
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19
Fold whites into yolk mixture in 3 additions.
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20
Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides.
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21
Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes.
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22
Immediately invert center tube of cake pan onto narrow-neck bottle.
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23
Cool cake completely.
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24
(Sauce, custard and cake can be made 1 day ahead.
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25
Keep sauce and custard chilled.
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26
Cover cake in pan; store at room temperature.)
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27
Cut cake from pan.
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28
Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.)
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29
Trim crusts.
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30
Cut each slice into 6 squares.
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31
Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses.
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32
Spoon 1 tablespoon sauce over.
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33
Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce.
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34
Repeat layering with cake, custard, banana and sauce.
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35
Garnish with mint, lemon and additional banana slices, if desired.
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36
Chill up to 6 hours.
