Directions

1. Beat the eggs and the sugar to a firm foam, preferably with an electric mixer (takes 20-30 mins manually!). It is ready when the patterns you make stay on top.

2. Add the baking powder to flour and add it very carefully, don’t beat.

3. For easy release of the cake after baking, add butter to your cake pan and spread it with a brush or piece of kitchen roll paper towel.

4. Add the breadcrumbs to the inner walls of the pan and make sure every wall is covered well.

5. Add the dough to the pan, carefully.

6. Bake the cake at 350°F for 30 min, or until the cake is golden brown.

7. Test if the cake is ready by sticking a toothpick deep to the center. It’s ready if no dough sticks to the toothpick.

8. Remove the cake from the pan, e.g. add a plate on top and turn it upside down.

9. Let the cake cool down.

10. Cut the cake in 2 or 3 horizontal layers with a big knife and remove the top layers.

11. Moisten the base of the cake with the juice, then spread the jam and top it with banana slices. Continue the same with all the layers and assemble the cake as you go. Remember to moisten also the top layer before adding strawberries.
    

12. Remove the stems of the strawberries and add them on top.

13. Whip the cream, add sugar and vanilla and add it to the sides of the cake with a knife. Or if you have a piping bag with nozzle, you can create beautiful forms with whipped cream.