Ingredients
- Cooked sponge cake 1
- Filling:
- Cream 150 g
- Bananas 3 – 4
- Glazed cherries 9
- Lemon 1
- Frosting:
- Granulated sugar 350 g
- Egg whites, beaten 2
- Water 150 ml
- Cream of Olpers 1 pinch
-
Cooking Directions
-
Remove 2 inches of centre of sponge cake in one piece, leaving bottom and outer lining intact.
-
Dip banana in lemon juice to avoid discolouring and sweeten to taste.
-
Mash the bananas and fill the sponge with banana and whipped cream, save a few slices for decoration.
-
Replace sponge cake centre after filling.
-
To make the frosting, put sugar and water into a saucepan.
-
Stir till sugar is dissolved.
-
Boil rapidly until mixture forms a thick ball or reaches 115º C.
-
Add cream of tartar and beat until it starts to thicken.
-
Pour over stiffly beaten egg whites.
-
Mix and spread over sponge, decorate with glazed cherries and slices of bananas.
-
