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1
Add the ingredients to a non-stick saucepan, and simmer over medium heat.
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2
Stir occasionally with a rubber spatula so that the ingredients don't burn.
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3
When it starts thickening, turn off the heat and add the chopped chocolate.
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4
Melt the chocolate for about 10 minutes.
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5
Once mixed evenly, spread the chocolate into about a 14 x 25 cm shape on a baking sheet and cover with parchment paper.
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6
Chill in a freezer.
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7
Draw a pentagon about 4cm wide on cardboard and cut it out.
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8
Place the stencil on the parchment paper, and draw 6 shapes with a pencil.
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9
Using a cutter or sharp knife, cut the shapes out, then put them back in the freezer.
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10
Cut the banana into cubes and mix with lemon juice.
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11
Cut half of the other fruits into cubes, and slice the remaining fruits to be used as a garnish.
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12
Cover the inside of the bowl with plastic wrap, then slice the sponge cake horizontally into 3 pieces.
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13
Set aside one piece of cake for the top of the cake, and arrange the other two pieces in the bowl.
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14
Add the heavy cream and sugar to another bowl, and whip the mixture until it forms firm peaks.
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15
Divide into 2 portions for the filling and decoration.
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16
Add the fruit cubes in and mix, then spoon the cream into the cake-lined bowl.
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17
Top with the remaining sponge cake and cover with plastic wrap.
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18
Chill in the fridge for about one hour.
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19
Turn the cake over on a serving plate.
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20
Spread the remaining whipped cream on top of the cake.
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21
Place the chocolate pentagons on the cake and draw lines between them to suggest the white pentagons.
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22
When you slice it, it's like a jewelry box.
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23
Adding lots of banana is delicious You can use any fruits you like.
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24
Decorate the plate with the remaining fruits.
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25
The chocolate truffle caramel sheet tastes like fresh caramel.
