Ingrediente pentru blat:

-          5 oua;

-          150 grame zahar;

-          50 mL ulei;

-          150 grame faina;

-          colorant alimentar galben;

-          colorant alimentar albastru;

-          un praf de sare;

-          1 esenta de rom.

Ingrediente pentru crema:

-          500 grame mascarpone rece;

-          ½ esenta de migdale;

-          250 mL frisca lichida neindulcita rece;

-          150 grame zahar;

-          3 banane;

-          cirese confiate;

-          colorant alimentar galben;

-          colorant alimentar albastru.

Timp de preparare: 1 h 20 minute

Portii: 8

Mod de preparare blat:

Intr-un bol se adauga ouale impreuna cu zaharul. Se mixeaza pana isi dubleaza volumul. Dupa adaugati uleiul si amestecati cu o spatula (miscari largi). La fel procedati si pentru faina. Adaugati praful de sare si esenta de rom. La sfarsit amestecati colorantul galben cu cel albastru – in functie de culoarea verde dorita (intensa/pastel). Compozitia pentru blat se toarna intr-o tava (cu pereti detasabili) unsa cu unt si se da la cuptor (preincalzit la 200°C) timp de 35-40 minute (sau pana cand trece testul scobitorii). Dupa ce s-a copt blatul, acesta se scoate si se lasa la racit.

Mod de preparare crema:

Intre timp puteti face compozitia pentru crema. Intr-un bol se adauga frisca, mascarpone si zaharul. Se va mixa pana se formeaza crema. Adaugati esenta de migdale iar la sfarsit amestecati colorantul galben cu cel albastru – in functie de culoarea verde dorita (intensa/pastel). Crema formata se va pastra la frigider pana cand blatul este copt.

Dupa ce blatul este racit, se scoate din forma si se decupeaza un capat cu ajutorul unei farfurii mai mici. Se scoate interiorul blatului cu ajutorul unei linguri. Se lasa aproximativ 2 cm de blat neatins in interior si pe margini. Miezul blatului il faramitati. Bananele sunt decojite si taiate in jumatati. Acestea impreuna cu ciresele confiate se adauga in interiorul blatului. Crema de mascarpone se modeleaza deasupra blatului, sub forma de cupola cu ajutorul unei spatule. Deasupra puneti miezul de blat sfaramat. Eu am decorat cu flori din foaie de napolitana. Tortul se da la frigider pentru 1 h – 1 h si 30 de minute si dupa poate fi servit.

Bon Appétit!

Ingredients for the sponge cake:

• 5 eggs;

• 150 grams of sugar;

• 50 mL oil;

• 150 grams of flour;

• Yellow food coloring;

• Blue food coloring;

• A pinch of salt;

• 1 teaspoon rum essence.

Ingredients for the cream:

• 500 grams of cold mascarpone cheese;

• ½ teaspoon almond essence;

• 250 mL cold unsweetened whipping cream;

• 150 grams of sugar;

• 3 bananas;

• Candied cherries;

• Yellow food coloring;

• Blue food coloring.

Preparation time: 1 hour 20 minutes

Servings: 8

Method of preparation: 

Sponge cake preparation:

1. In a bowl, add the eggs and sugar. Whisk until the mixture doubles in volume.

2. Gradually incorporate the oil, folding it in with a spatula using broad motions.

3. Follow the same technique to add the flour.

4. Add the pinch of salt and rum essence.

5. Mix the yellow and blue food coloring until you achieve the desired shade of green (either intense or pastel).

6. Pour the batter into a round cake pan with a removable bottom, greased with butter. Bake in a preheated oven at 200°C (392°F) for 35-40 minutes or until it passes the toothpick test.

7. Once baked, remove the cake from the oven and let it cool completely.

Cream preparation:

1. Meanwhile, prepare the cream. In a bowl, combine the whipping cream, mascarpone, and sugar.

2. Whisk the mixture until it forms a smooth cream.

3. Add the almond essence and mix the yellow and blue food coloring to achieve the desired green hue.

4. Keep the cream in the refrigerator until the sponge cake is ready.

Assembling the cake:

1. Once the sponge cake has cooled, remove it from the pan. Using a smaller plate, cut out a round section from the top.

2. Hollow out the interior of the cake with a spoon, leaving approximately 2 cm of cake intact on the bottom and sides.

3. Crumble the removed cake pieces.

4. Peel and halve the bananas, then place them along with the candied cherries inside the hollowed cake.

5. Using a spatula, spread the mascarpone cream over the cake, shaping it into a dome.

6. Sprinkle the crumbled cake pieces on top. For decoration, you can use edible wafer flowers or other elements of your choice.

7. Refrigerate the cake for 1-1.5 hours before serving.

Bon Appétit!