Cherry Banana Sponge Cake Dessert
|Pitted dark sweet cherries||17 Ounce, drained (1 Can, Reserve Liquid)|
|Apricot preserves||3 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|Confectioner's sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Bananas||4 Medium (Use Yellow Ones)|
|Orange juice||2 Tablespoon|
|Sponge cake layers||2 (9 Inch Each)|
Add enough water to cherry syrup to yield 1 cup.
Stir a small amount of the syrup into cornstarch in a saucepan; blend until smooth.
Mix in apricot preserves.
Add remaining cherry syrup and salt; bring to boiling and boil 3 minutes, stirring constantly.
Stir in lemon peel and cherries (reserve about 12 for garnish); cool and chill.
Just before assembling cake, whip cream until soft peaks are formed; with final few strokes, blend in the confectioners' sugar and extracts.
Set in refrigerator.
Cut 3 of the bananas in half crosswise; slice each half lengthwise into 3 or 4 petals; drizzle with orange juice.
Slice remaining banana into 1/4 inch slices and mix into cherry filling.
Place one cake layer on serving plate and spoon on the filling; top with second cake layer.
Arrange banana petals around top edge of cake and pile whipped cream in the center.
Garnish with a ring of reserved cherries.