Sponge Cake With Banana Cream And Fresh Berries

1. 1

   Preheat the oven to 400u00b0F. Line a 10 inch springform pan with parchment paper. Whip the egg whites and 3 tbsp cold water, slowly adding 1/3 cup sugar, the vanilla extract and a pinch of salt towards the end. Add the egg yolks, 1 at a time, then stir in the mint. Mix 1/3 cup cornstarch with the flour and baking powder, then fold into the egg mixture. Spread the mixture into the prepared pan and bake for about 15 mins. Remove from the oven and let cool in the pan on the wire rack for about 3 hours.

2. 2

   For the banana cream, bloom the gelatin in cold water. Puree the lemon juice and bananas. Whisk the cream cheese and 1/2 cup sugar until smooth then add the banana puree. Drain the gelatin, squeezing out any excess liquid if using sheet gelatin, and gently melt it in a small saucepan with 4 tbsp of the banana mixure. Add to the main banana cream. Whip 2 1/2 cups cream and fold into the banana mixture.

3. 3

   Cut the cooled cake in half horizontally. Spread 1/2 the banana cream on the bottom cake then evenly distribute 1/2 of frozen berries on the top. Finish it off with the remaining banana cream and the top half of the cake. Refrigerate for 3-4 hours.

4. 4

   To finish, mix 1 tsp of cornstarch and 1/4 cup sugar then stir in 3 tbsp cherry juice. Bring the rest of the cherry juice to a boil, remove it from the heat and stir in the cornstarch mixture. Bring it back to a boil briefly then remove from the heat and stir in the remaining frozen berries. Whip the remaining cream to stiff peaks and spread it on the cake. Evenly distribute the berry mixture on top and sprinkle with hazelnut brittle.

* Per serving · 4 servings · Values may vary.

No additional tips available.