Banana Blueberry Slices

First preheat the oven to 180 °C top/bottom heat. Grease and flour a 20 x 25 or 26 springform pan.

Separate the eggs. Beat egg whites and a pinch of salt until stiff. Stir in sugar, then the yolks. Finally, sift flour with baking powder and fold in and bake for about 20-25 minutes. Test with chopsticks.

For the blueberry layer, put the syrup, water, blueberries, sugar and some lemon juice in a pot and bring to a boil. Then reduce heat.

Soak the gelatine in cold water for 5 minutes, squeeze out and add to the blueberry mixture. Dissolve the gelatin in it, but do not boil. Allow to cool.

For the banana mixture, mash the bananas with juice of half a lemon and the sugar. Set 2-3 tablespoons aside in a saucepan. Stir in the yogurt. Soak the gelatine in cold water for 5 minutes. Then squeeze and add to the 2-3 tbsp of banana puree.

Heat the mixture, but do not boil, until the gelatin has dissolved. Stir until slightly cool and then quickly mix with the banana mixture. Place in the refrigerator.

Whip the whipped cream until stiff. As soon as the banana mixture begins to gel, fold in whipped cream. Place the sponge cake base back into the mold.

Cut the bananas into slices and line the bottom with them. Spread banana mixture on top. Briefly place in the refrigerator again.

Finally, pour the blueberry mixture on top and chill a little more.

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