Mascarpone, blackberry and banana cake

Ingredients

For the sponge

• 4 eggs
• 1/8 teaspoon fine salt
• 4 tablespoons Green Sugar
• 4 tablespoons oil
• 4 tablespoons flour
• 1 tablespoon ground walnuts
• 1 tablespoon ground almonds
• 1 packet baking powder (10 g)

For the syrup

• 200 ml water
• 2 tablespoons Green Sugar
• 1 tablespoon amaretto

For the cream

• 2 eggs
• 2 tablespoons Green Sugar
• 15 g starch
• 400 ml milk
• seeds from 1/2 vanilla pod
• 250 g mascarpone
• 2 tablespoons blackberry syrup

For assembling

• 1 large banana (150 g)
• 1 tablespoon lemon juice
• 150 g blackberries

Preparation

1. Separate the eggs. Beat the egg whites with 1/8 teaspoon of salt and 4 tablespoons of Green Sugar, added gradually, until stiff peaks form. Mix the egg yolks with 4 tablespoons of oil and drizzle them over the egg whites, folding gently. 2. In a separate bowl, mix 4 tablespoons of flour, 1 tablespoon of ground walnuts, 1 tablespoon of ground almonds and 1 packet of baking powder. Fold them in in two batches, using gentle strokes. Pour the batter into a 22 cm round pan lined with baking paper and level the top. Bake at 180°C for 30-35 minutes, until a toothpick comes out clean. 3. While the cake bakes, bring 200 ml of water and 2 tablespoons of Green Sugar to a boil. Let the syrup boil for 2 minutes, then cool it for 20 minutes and add 1 tablespoon of amaretto. 4. Also while the cake bakes, beat 2 eggs with 2 tablespoons of Green Sugar, then add 15 g of starch, 400 ml of milk and the seeds from half a vanilla pod. Mix well and cook over low heat for about 8 minutes, stirring constantly, until thickened. Leave the cream to cool for 60 minutes. 5. Leave the cake to cool for 60 minutes, then cut it into three layers. Add 250 g of mascarpone to the cooled cream in three batches and beat until smooth and fluffy. Divide the cream in two and color one half with 2 tablespoons of blackberry syrup. 6. Slice 1 large banana into rounds and drizzle with 1 tablespoon of lemon juice. Place the first layer on a serving plate, soak it with syrup and spread on the uncolored cream. Arrange the banana slices on top, then add the second layer, soak it with syrup and spread on the purple cream and 100 g of blackberries. 7. Place the last layer on top and soak it with syrup. Set aside 2 tablespoons of each cream for decorating, then use the rest to cover the top and sides of the cake. Decorate with swirls of both creams and the remaining 50 g of blackberries. Refrigerate the cake for 4 hours before serving.