Fruity banana cake

Ingredients for 1 servings:

• 5 eggs (separated)
• 125 g sugar
• 125 g flour, wheat flour
• 1 tsp cinnamon
• ⅛ liter juice (banana juice)
• 3 tbsp banana liqueur
• 12 sheets of gelatin
• 7 banana(s)
• 80 g sugar
• 1 lemon(s) (juice only)
• 500 g sour cream
• 50 g desiccated coconut
• 1 point cake glaze (clear)
• 3 tbsp banana liqueur
• ¼ liter of water
• 2 tbsp sugar
• 1 banana(s)
• 1 papaya
• 1 lemon(s) (juice only)
• 10 leaves of lemon balm

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 180 degrees Celsius. Line a 24cm springform pan with baking paper. Beat the egg whites until stiff peaks form, then whisk the egg yolks and sugar until foamy. Fold the flour, cinnamon, and beaten egg whites into the foam. Pour the batter into the pan and bake for 30-40 minutes. Meanwhile, soak the gelatine in cold water. Cut the bananas into pieces and puree them with the sugar, lemon juice, and sour cream. Let the sponge cake cool and then cut it in half. Squeeze out the gelatine and heat it in a saucepan. Dissolve it and stir it into the banana cream. Let it set. Soak the sponge cakes in the juice and liqueur. Spread one-third of the cream on the bottom layer, place the second layer on top and spread the second third on top. Place the last cake layer on top and spread the entire cake with the remaining cream. Brown the desiccated coconut in a pan and spread it around the edge of the cake. Bring the cake glaze to a boil with the liqueur, water, and sugar, then let it cool. Meanwhile, peel and slice the banana. Peel and halve the papaya, remove the seeds, and cut it lengthwise into thin 1 cm wide strips. Drizzle the papaya and banana with lemon juice. Arrange on the cake (like a palm tree, with banana slices for the trunk and papaya strips for the fronds). Spread the cake glaze over the cake. Garnish with lemon balm leaves under the palm tree as a green base.