Strawberry Banana Cake

(*) 24 cm cake springform pan, enough for 6 people.

Preheat the oven to 180 degrees.

For the biscuit, divide the eggs. Cream together the sugar, lemon zest, egg yolks and ~juice. Mix the flour with the baking powder. Whip the egg whites until stiff and gently fold into the mixture, alternating with the flour.

Line the bottom of the cake springform pan with parchment paper and grease the sides to about two inches high. Pour in the batter and bake in the center of the oven for about half an hour.

Then cool the biscuit, remove it from the pan and cut it in half with a strong thread.

Rinse and prepare the strawberries (prepare them ready to cook, e.g. hull them, remove woody parts and dirt), quarter the larger ones, cut the smaller ones in half. Remove the peel from the banana, cut it in half lengthwise to begin with, then cut each half into three to four pieces and drizzle a little juice of a lemon on the spot.

For the butter cream, cream the butter, add the powdered sugar and jam and mix until smooth. Whip the cream with the cream whipper until stiff.

Stir in the kirsch, water and sugar while gently heating. Place the bottom part of the biscuit on a plate, soak with the lukewarm liquid and spread three quarters of the buttercream on top. Press the second biscuit base on top to cover and spread the edge with the remaining buttercream.

Spread the top with the cream and cover tightly with the sliced fruit. Nac

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