Ingredients

Egg white 105g

Sugar 55g

Egg yolk 30g

Cake flour 50g

Almond flour 20g

Powdered sugar

Whipping cream 220g

Mascarpone 60g

Brown sugar 16g

Bananas

Mold size 28 × 28cm

Baking 190°C/374°F 12min

Method

1. First, separate the egg whites from the yolks, whip the egg whites, add the sugar in batches, and whip until small hooks are formed.

2. Add the two egg yolks and mix well. Sift the almond flour and cake flour into the batter and mix well.

3. Place in a laminating bag, squeeze in a baking pan, sprinkle with powdered sugar and bake.

4. Beat whipping cream and sugar until thick and runny, add mascarpone and beat well.

5. Turn the cake over and spread the whipped cream on the cake, place the bananas on top of the cream, spread the cream around, roll up and refrigerate for 10 minutes before serving.