For the dough:
Flour — 1 and 1/4 cups (about 200g)
Sugar — 1 tbsp. spoon
Salt — a pinch
Eggs — 1
Cold butter — 150g + 30g for greasing form
For the cream:
Bananas — 5 pcs. (750g)
Eggs — 4 pcs.
Lemon — 1 pc.
Sour cream 20-25% — 150g
Sugar — 150g
Interfere flour, salt, sugar, eggs and diced butter. Рut in the fridge for 30 minutes.
After half an hour Roll out the dough and put it in a greased split a diameter of 22 cm. Make sides 3 cm high. On top of the dough put baking paper and sprinkle it on the grain of beans or peas — so that the cake is not swollen during baking. I have for this purpose there is a bank of peas.
Bake 25 minutes in the oven, preheated to 200 ° C.
Lemon and three will wash it clean. Three grated zest. Squeeze the juice from a lemon. Clean up the bananas. 1.5-2 shall cut banana slices and sprinkle with lemon juice to avoid darkening. The rest of the banana mash with a fork, or we shall cut cubes. Separate the yolks from the whites.
For the cream mix egg yolks with 100g of sugar and then vzobem using a mixer with banana, lemon zest, lemon juice and sour cream. The cream obtained is sufficient liquid.
Removing a form from the oven, remove the paper from the peas. At the bottom of the cake spread banana slices on top and pour the cream. Reduce the oven temperature to 180 ° C and bake 40 minutes.
Beat the whites with the sugar in a solid foam. And spread to the finished cream. Screed wooden spatula. On 15 minutes, put in the oven, the foam sets.
Cooled banana cake out onto a plate, you can decorate as desired bananas. When cooling the whites appear golden dew — a natural decoration.