Banana-almond sponge cake, lemon cream and Italian meringue – a great combination for a birthday cake. The dough is also suitable for people with celiac disease because it does not include flower, but only the ground almonds and dried bananas.
Preparation time 50 minutes .. Baking 6-8 minutes .. Stiffen time 1 hours
INGREDIENTS .. 6-8 pers (ø 25 cm)
LEMON CREAM ..
- 265 g lemon juice
- 30 g butter
- 2 springs of mint, only the leaves
- 75 g cane sugar
- 55 g granulated sugar
- 7 bigger eggs
- 15 g pudding powder
- 8 g soaked gelatine
- 35 g water
- 140 + 60 g granulated sugar
- 100 g egg-white
- lemon zest
- eatable flowers
Prepare the dough as described in the recipe link but substitute the flour by powder of dried banana.
Cut the biscuit after cooling into the shape.
Bring the lemon juice to the boil and remove from heat. Add the mint leaves and cane sugar and allow to infuse until the sugar has dissolved. Strain the juice. This is the base of your lemon cream.
Beat the eggs briefly and add the sugar and pudding powder.
Heat the strained lemon juice and add the butter. Melt the butter in the liquid. Pour egg mixture through a sieve into the juice and beat well to 85°C. The cream is ready when the eggs begin to bind. Pour the cream into another bowl. Add soaked gelatine and mix well by each other.
Pour the lemon cream into the shape. Let the cake for an hour in the fridge.
Heat the water with 140 g sugar to 119-121°C.
Meanwhile, beat the egg white in a food processor until a creamy mass and gradually add the sugar. Pour the hot sugar water in a trickle at the rotating egg whites and beat further cold to a firm, shiny mass.
Fill a pastry bag with the meringue mass and spray meringue according your own fantasie on the cake. Decorate the cake with zest of lemon and eatable flowers or gold.
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