Banana cake with cream and jelly

 

Ingredients (form approx. 24×24 cm)

Biszkopt

• 4 eggs

• 120 g of sugar

• 120 g of wheat flour

• 1 teaspoon of baking powder

Cream

• 500 ml of cream 30-36%

• 250 g mascarpone cheese

• 3 tablespoons of powdered sugar

• 1 teaspoon of vanilla extract

The banana layer

• 3-4 bananas

Galaretka

• 2 packages of lemon (or pineapple) jelly

• 700 ml of hot water

Preparation

Preheat the oven to 180°C, line the form with paper to

baking.

Beat the eggs with sugar on a bright, fluffy mass.

Add sifted flour with baking powder and

gently mix.

Put the dough into the mold and bake for about 25 minutes, then

cool down.

Whip the cream stiffly, add mascarpone, sugar

powder and vanilla, briefly blend into a smooth cream.

Spread the cream on a cooled biscuit and

equalize.

Peel bananas and cut into slices, arrange tightly on the cream.

Dissolve the jellies in hot water, mix and set aside

for slight cooling.

Pour the jelly on the stacked bananas.

Cool in the refrigerator to full concentration, then

cut into portions.