Berries banana cake

Kühlzeit overnight in the fridge

Backform 20 high cake ring 15cm high

Backtemperatur 180° C or 360° F

Backzeit approx. 25 minutes

To make the sponge cake, beat the eggs in a food processor together with the sugar, vanilla sugar, vanilla paste and salt for 10-15 minutes.
Make sure the bowl is free of grease.
In the meantime, preheat the oven to 180 degrees top/bottom heat.
After whipping, weigh out the flour, sift it into the mixture and carefully fold it in with a whisk.
Once everything has combined, immediately pour the mixture into the high cake ring, set at 20cm, and bake for about 25-30 minutes.
3 important tips:
Do not grease the tin
pour the mixture directly into the high cake ring and bake in the oven.
Do not open the oven for the first 20 minutes.
When the sponge is done, remove it from the oven and let it cool in the tin.

Preheat the oven to 180 degrees top/bottom heat.
Separate the eggs for the sponge.
In a fat-free bowl, beat the egg whites with a pinch of salt until stiff and slowly add 100g sugar.
In a separate bowl, whisk the egg yolks with the 4 tbsp hot water, 20g sugar, vanilla sugar and vanilla paste until foamy.
Tip: You don't need to wash the mixing sticks if you do it in this order.
Now add the beaten egg whites to the egg yolk mixture and sift the flour, cornflour and baking powder on top. Now carefully fold in the mixture with a whisk.
Tip: Only fold in once so that the air remains in the sponge!
As soon as everything has combined, immediately place the mixture in the high cake ring, set at 20cm, and bake for approx. 25-30 minutes.
Tips:
Do not grease the high cake ring.
Pour the mixture directly into the high cake ring and place in the oven.
Do not open the oven for the first 20 minutes.
When nothing sticks to the chopstick (push a wooden chopstick into the sponge cake), the sponge cake is ready and can be taken out of the oven and cooled in the tin.

The frozen fruit is heated in a saucepan, pureed and then brought to the boil. Meanwhile, mix the starch with a little cold water and stir in as soon as the fruit puree boils.
Finally, add the sugar and vanilla paste, season to taste and set aside.

For the cream, soften the gelatine in a cold pan of cold water.
Meanwhile, in a bowl, mix the curd, mascarpone, sugar, vanilla sugar, vanilla paste, lemon juice and lemon flavouring.
Wring out the gelatine, drain off the water and heat the gelatine on a very low heat until it has melted. Then stir about 4 tbsp of the cream into the gelatine with a whisk.
Now add the gelatine mixture to the rest of the cream and stir it in.
Fill the piping bag with ¾ of the cream so that you can still close the end and nothing runs out.

Once the sponge has cooled, cut it into 4 pieces with a cake saw or knife. Place the first sponge cake base on a cake plate in a cake ring.
Spread 4 tablespoons of cream on the 1st sponge cake base and pipe a ring around the edge using a piping bag. Spread 1/3 of the fruit inlay in the middle and place the 2nd sponge cake layer on top, again 4 tbsp. cream, pipe the edge and the fruit inlay. Now place thinly sliced banana pieces on the fruit layer. Then place the 3rd and 4th sponge cake layers. Spread a thin layer of cream on top of the 4th base.
After stacking, place the cake in the fridge overnight.
The next day, remove the cake ring with a knife.
Whip 200g cream with 1 tbsp sugar and 1 cream stiffener.
Using an angled palette or a pastry card (a cake lifter can also be used), spread the cream on the outside and on top of the cake.
Then put the cake back in the fridge until the second 200g cream is whipped with 1 tbsp sugar and 1 cream stiffener. Put this in a piping bag with a rosette nozzle and pipe 8 dots onto the cake.
Place the small biscuits between the dots.
Place raspberries and small mint leaves on top of the dots.
Decorate the bottom edge of the cake with the blueberries.