Mascarpone cheesboard cake with bananas

1. 

unsalted butter 4.5 oz (125 g) • powdered sugar 5.25 oz (150 g)

Put softened butter in a bowl and add sugar.

2. 

Stir.

3. 

mascarpone 1.1 lb (500 g) • cream curd 1.1 lb (500 g)

Add mascarpone and cream curd.

4. 

whipping cream (30-33% fat) 1.7 cup (400 ml) • cream stabilizer 2 pk

Whip whipping cream into firm peaks.

5. 

Mix the whipped cream into the cream.

6. 

Put the cream in the refrigerator.

7. 

egg white 5 pcs

Beat the egg whites until they are foamy.

8. 

egg yolk 5 pcs • caster sugar 4.25 oz (120 g)

Whisk the egg yolks and sugar into foam.

9. 

water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml)

Add water, oil and stir.

10. 

flour medium 6.25 oz (180 g) • baking powder for gingerbread 1 pk

Mix the flour step by step with baking powder and whipped egg whites.

11. 

unsalted butter • flour medium

Pour the dough into a cake form, that is greased and sprinkled with flour.

12. 

Bake for 15 minutes at 200 °C.

13. 

egg white 5 pcs • egg yolk 5 pcs • caster sugar 4.25 oz (120 g) • water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml) • flour medium 5.75 oz (160 g) • baking powder for gingerbread 1 pk • cocoa powder 0.75 oz (20 g) • unsalted butter • flour medium

Whisk tough snow from the egg whites. Whisk egg yolks with sugar, add water and oil. Add flour step by step mixed with baking powder, cocoa and egg whites. Pour the dough into a form greased with butter and sprinkled with flour.

14. 

Bake for 15 minutes at 200 °C.

15. 

Cut the pale and dark cooled cake.

16. 

At the cuted, but not yet divided cake, with the help of bowls ..

17. 

...draw three circles. Cut them out with a sharp knife.

18. 

Then spread the circles carefully. Create the first layer of the cake from a large dark, medium pale and small dark circle.

19. 

sour cherry jam 12.25 oz (350 g)

Spread the half of the jam at the first cake part.

20. 

Divide the Mascarpone filling into quarters. Spread one quarter on the first cake.

21. 

banana 1.3 lb (600 g)

Peel the bananas and cut them into not very thick circles (the quantity is for the whole cake).

22. 

Put some of the bananas on the filling.

23. 

Continue to create the second layer, with the big pale circle, the middle dark and the small pale. Spread the other quarter of the cream and put the bananas on it.

24. 

Create the third layer. Big dark circle, medium pale, small dark.

25. 

Spread the other half of the jam and a third quarter of the cream on this layer. Put the last layer of bananas. Finally, place the last circles (pale, dark, pale) and spread the whole cake in a thin layer with the remaining cream. Store in the refrigerator for at least 4 hours.

26. 

whipping cream (30-33% fat) ¾ cup (200 ml) • cooking chocolate 6.25 oz (180 g)

Heat the whipping cream in a water bath and melt the broken chocolate in it.

27. 

Let it cool...

28. 

... and pour on cake. Put in the fridge again and let it harden until the next day.