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Cherry Banana Sponge Cake Dessert

Canadian.Recipes's picture
  Pitted dark sweet cherries 17 Ounce, drained (1 Can, Reserve Liquid)
  Cornstarch 2 Tablespoon
  Apricot preserves 3 Tablespoon
  Salt 1⁄8 Teaspoon
  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.

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