- 5 eggs
- 200 g sugar
- 200 g Küchenmeister wheat flour T405
- Pinch of baking powder
- 340 g raspberry jam
- 8 small bananas
- 4 tbsp. lemon juice
- 800 ml + 400 ml whipping cream
- 5 packets vanilla sugar
- 4 packets cream stabiliser
- 250 ml egg liqueur
- Chocolate shavings for decoration
Grease a large deep baking sheet (32x39 cm; ca. 3,5 cm deep) and lightly dust with flour. Preheat the oven (electric 200°C / circulated air 175°C).
Separate the eggs. Beat the egg whites with 3 tablespoons water and a pinch of salt until stiff. Gradually pour in the sugar and beat again. Add the egg yolks one at a time. Sieve together the flour and baking powder, before folding it into the egg-sugar mixture. Spread the batter evenly onto the baking sheet. Bake the cake for ca. 12-14 minutes. Remove from the oven and allow to cool on a wire rack.
Spread the jam evenly onto the cooled sponge base. Peel the bananas, and slice lengthwise. Sprinkle the bananas with lemon juice, before arranging the banana slices on the cake.
In two seperate portions, beat 800 ml of whipping cream until stiff. Sprinkle into each portion 2 packets of vanilla sugar and two packets of cream stabiliser. Spread the whipped cream onto the cake. Slice the cake into squares and arrange on cake plates. Beat the remaining 400 ml of whipping cream until stiff. Sprinkle in 1 packet of vanilla sugar and beat again. Transfer the whipped cream to a piping bag equipped with a small star nozzle, and pipe a tight ring of tuffs around each square. Using a spoon carefully drizzle the egg liqueur in the middle of each square. Refrigerate the cake slices for atleast one hour before serving.
To decorate sprinkle with chocolate shavings.