And after we ate the whole cake in one evening, I thought I’d also share a quick explanation of how it’s made, if possible.
Everyone has their own recipe and the fruit they like to use, and in this case we used what our son loves the most: bananas, kiwi, and strawberries.
The sponge cake is made from egg whites and is baked for about 50–60 minutes at 150°C (300°F).
It’s normal for it to rise, but once you take it out of the oven it will collapse, and after about ten minutes it will be ready to cut.
It is cut into three layers and stacked one on top of the other, with a cream made from egg yolks, flour, sugar, vanilla, etc. in between.
When you peel the bananas, be sure to brush them with half a lemon, as this will prevent them from turning brown and they will always stay nicely yellow in the cake.
Finally, add whipped cream and decorate as you wish—or you don’t have to decorate it at all.
I hope you enjoy the photos.
