Chocolate Banana Cake

For the sponge dough

1. Beat the egg whites with salt until stiff, slowly drizzling in the sugar. Carefully stir in the egg yolks one at a time. Mix flour, starch, baking powder and cocoa and sieve onto the egg mixture, add water and carefully fold in everything. Pour the dough into a 28 mm springform pan lined with baking paper on the bottom and bake in a preheated oven to 200 ° C – O / U – heat for about 30 minutes. Let the baked biscuit base cool on a wire rack. After cooling, cut into 3 bases.
2. Soak gelatine. Puree 1 banana with the liqueur and mix with yogurt and sugar. Place the bottom base on a cake plate and enclose it with a cake ring.
3. Peel the bananas and halve lengthways, brush with lemon juice and place on the cake base.
4. Dissolve gelatine and mix with 2 tablespoons of yoghurt mixture, then stir into the rest of the yoghurt cream. Whip the cream until stiff and fold in. Spread half of the yoghurt cream on the bananas.
5. 2. Put on the floor, press down a little
6. Put the rest of the cream on the floor and smooth it out
7. Put on the sponge lid and chill the cake for 3 hours
8. Remove the cake ring
9. Whip the cream with the cream stiffener and sugar until stiff and put 1/3 of it in a piping bag with a nozzle, spread the rest of the cream around the cake.
10. Divide the cake into 16 pieces and spray on the cream tuffs, decorate the center of the cake with the almond flakes and spread the chocolate sprinkles on the edge of the cake. Place the chocolate leaves / flowers on the cream tuffs.
11. Since I was missing a bit of color, I put an imperial cherry on every cream tuff.