Put the eggs and sugar with a pinch of salt in a mixing bowl and whisk creamy with the hand mixer on the highest setting for 5 minutes. Mix the flour with baking powder and also add to the mixing bowl. Stir in very briefly on the lowest setting. Line the bottom of a springform pan with baking paper and grease the edge. Pour in the dough and bake in the preheated oven at 175 ° C for about 35 minutes. to bake. Then cool the biscuit in the mold a little and then leave it to cool completely on a wire rack.
Puree the strawberries (let the frozen fruits defrost beforehand), mix with quark and yoghurt, sweeten to taste. Dissolve gelatine according to the package instructions and stir into the cream. Whip the cream until stiff and fold in. Place the sponge cake on a cake plate and place a cake ring around it. Put the strawberry cream on the cake base, smooth it out and put it in a cool place.
Puree the bananas with the juice of one lemon. Then proceed in the same way as with the strawberry cream. Then put the banana cream on top of the strawberry cream, smooth it out again and refrigerate again. (at least 4 hours)
Prepare the icing according to the instructions on the package, adding the yellow food coloring so that the icing has a strong yellow color. Because pour the topping on the cake, while allowing the warm topping to flow onto the cake over a spoon so that the cream is not damaged.
When the casting is firm, the cake ring can be removed. Halved ladyfingers are now glued to the edge of the cake with whipped cream.
Chop the chocolate and put it in a plastic bag. Put the bag in warm water to melt the chocolate. Be careful that no water can get into the bag! Then let the chocolate cool down a little so that the chocolate is only thick. Cut a small hole in one corner of the bag and give the cake a nice face. 🙂
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