First preheat the oven to 200 ° and cover a baking sheet with baking paper.
Now make the light sponge cake:
First separate the eggs, beat the egg whites with the salt until stiff, set aside. Now mix the egg yolks with 3 tablespoons of hot water and the sugar until creamy. Mix the egg whites with the egg yolk cream. Now mix the flour with the baking powder and sieve on the dough. Mix in gently, do not stir. Put the finished dough on the baking sheet and bake for about 8 minutes.
Now the dark dough can be made:
Do everything like you did with the light dough. Add the cocoa to the baking powder and flour mixture and sift over the dough.
When the light-colored dough is ready, set it on its side to cool. Now bake the dark dough.
Both doughs must be completely cooled.
In the meantime, the filling can be done:
To do this, mix the quark and sugar, press a banana into small pieces and fold in. Soak the gelatine, let it dissolve and fold into the mixture. Place in the refrigerator for about 30 minutes, stirring occasionally.
Whip the cream until stiff and fold into the mixture. Cut the remaining bananas into small pieces and add to the mixture.
Cut out about 10 hexagons from the light sponge cake (a little more depending on the size of the bowl) and cut 6 pentagons out of the dark sponge cake. A circle the size of the bowl must also be cut from the dark biscuit.
Now line a round bowl (or a special Charlotte bowl) with cling film and place a pentagon in the middle, now place the hexagons around it until you can see a soccer ball.
Press everything down a little and fill any holes with light-colored biscuit.
Now pour the quark mass into the bowl, knock the bowl a little on the table and finish with the dark biscuit circle.
Cover and let rest in the refrigerator overnight.
Turn out onto a plate and slowly remove the foil. Brush the dome with some warm jam (jelly) -> done, the game can begin.
Ingredients
Print Recipe
Pin Recipe