This cake is distinguished by its originality, sophistication, but difficult to prepare. The cake consists of tender shortcrust pastry, a layer of jelly and airy cream.
Ingredients:
- 150 g butter
- 1 tbsp. flour,
- 1 tbsp. powdered sugar
- 6 bananas
- 150 g of cottage cheese,
- 400 g cream
- 30 g starch,
- 50 g chocolate
- 1 tbsp. canned pineapples,
- 2 packs of lemon jelly,
- 1 tsp baking powder,
- vanillin,
- 3 eggs.
Preparation:
- To make the crust, mix flour and baking powder with butter, cut into pieces.
- Next, add the icing sugar and mix again. Next, add the yolks, knead the dough and collect it in a ball.
- Put the dough in a mold measuring 25x25 cm or even larger, gently roll out and put to cool in the refrigerator.
- After that, put in the oven (180 degrees), bake until golden brown for 20 minutes and cool.
- The second key step is making the meringue. First, melt the chocolate. Beat the whites and slowly add the powdered sugar to the mixture. Beat well enough, about 7 minutes, then add the starch and beat again.
- Add melted chocolate to the resulting mass and mix a little.
- Draw a square or circle on baking paper (depending on the shape the cake will be in) and turn the sheet over. Next, lay out the whipped meringue on paper and level it.
- Place in the oven and dry for about an hour and a half.
- Dilute lemon jelly according to the instructions and refrigerate until thickened.
- Cut the bananas lengthwise into halves and place them with the cut down on the crust, spread pineapples between them. Put the already thickened jelly on top so that the bananas are completely covered and put in the refrigerator again.
- The next step is to prepare the cream. To do this, whip cream with powdered sugar and vanilla. Add cottage cheese and whisk everything together again.
- We spread the cream on jelly, put the meringue on it and place the cake in the refrigerator overnight.
