Mother’s Day Cake

For the Mother’s Day cake, beat the egg yolks with the sugar, a tablespoon of water, vanilla sugar and some grated lemon zest until foamy. Beat egg whites with sugar until stiff peaks form and fold into yolk mixture. Stir in flour and oil. Pour into a buttered cake ring and bake in a preheated oven at approx. 160 °C for 40 minutes. Lift out and let cool. For the shortcrust pastry, knead all ingredients together and let the dough rest in a cool place, covered. Then roll out a cake base the size of the sponge cake base, place on a baking tray lined with baking paper and bake in a preheated oven at 190 °C for about 12 minutes until light brown.For the filling, heat the cooking chocolate in a water bath. Soak the gelatine in cold water, squeeze out and stir into the chocolate together with the powdered sugar and a tablespoon of whipped cream. Stir well until smooth and then mix with the remaining cream. Cut the sponge cake base horizontally into 3 parts. Spread the shortbread base with apricot jam and cover with sponge cake base. Drizzle with a little amaretto and top with bananas cut in half lengthwise. Spread half of the chocolate cream on top. Place the second sponge cake sheet on top, drizzle with amaretto and spread the remaining chocolate cream on top. Place the last sponge sheet on top and drizzle with amaretto again. Chill in the refrigerator for 2 hours. Then spread the cake with whipped cream all around.

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