A simple but delicious cake recipe:
Beat egg whites until stiff. Beat egg yolks with water until creamy, add sugar and stir until creamy. Form the beaten egg whites on the egg yolk cream, sift flour with baking powder and cinnamon on top and fold into the egg yolk cream. Fill the dough into a cake springform pan (o 24 cm) and bake. After baking, cool the sponge cake base, then cut it once horizontally. For the cream, sprinkle peeled bananas with juice of one lemon and mash with a fork. Mix in sugar, sour cream and banana liqueur. Soak gelatin, let it melt in a little water and stir into the banana cream. Refrigerate until the cream gels. Spread almost half of the cream on the bottom cake layer, place the lid on top and spread the remaining cream all over the cake. Brown shredded coconut in frying pan and spread evenly around edge of cake. Garnish with kiwi slices and spread the finished glaze evenly over the cake.
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