Sugar-free biscuit with the sweetness of bananas

Ingredients for 1 servings:

• 3 large bananas, ripe
• 5 eggs
• 0.3 lemon(s), untreated, of which the juice and zest
• 130 g flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for a baking tray or a 26 cm springform pan

Preheat the oven to 160°C (top/bottom heat). Peel the bananas. Puree finely with the lemon zest and a few drops of lemon juice. Separate the egg whites and egg yolks. Mix the egg yolks with the banana puree and the flour until smooth. Beat the egg whites until stiff peaks form and carefully fold them into the batter. Pour the mixture onto a baking sheet lined with baking paper or into a 26cm springform pan. Grease the edges, spread evenly, and smooth. Bake the sponge cake on the middle rack. Baking time varies greatly depending on the baking pan and the thickness of the batter. It’s best to check the batter’s doneness regularly with a skewer after 15 minutes of baking. Remove the finished sponge cake from the baking paper while it’s still warm and use it for further preparation as desired. Tips: To make a Swiss roll, carefully roll the warm sponge cake up in a tea towel, secure it, and let it cool completely. Then carefully roll it out, fill it as desired, roll it up, secure it, and let it rest for a while. You can also top the dough with fruit before baking. It’s best to use a baking pan smaller than a baking sheet to thicken the dough. Caution! The sponge cake will shrink as it cools. Please take this into account when making cake bases. You can find recipes for sweet spreads to fill Swiss rolls and cake ideas using only the sweetness of fruit on my profile.