The first thing to do is make a classic biscuit. I used the mold with a diameter of 22 cm, for it I needed 3 eggs. Separate the whites from the yolks. Beat the whites with a pinch of salt. As soon as they begin to foam, add sugar in a thin stream. Beat until thick white foam. Separately grind the yolks with half the sugar and vanilla sugar.
We combine proteins with yolks. Add the sifted flour. We extinguish the soda with lemon juice and mix everything. Powder a baking dish with flour, pour out the dough. We send in a preheated oven to bake for 30 minutes at a temperature of 180 degrees.
Put the finished sponge cake on the wire rack so that the sponge cake does not get rusty.
Carefully cut off the top of the biscuit so that the cake is even.
Fill the gelatin with water, according to the instructions on the package, let it swell. Then pour yogurt into a saucepan, add gelatin, beat with a mixer, let the yogurt warm up. Do not boil, but a warm-up.
Soak the sponge cake with raspberry or strawberry juice.
Pour out the yogurt. Let it cool for about 15 minutes and put it in the refrigerator for 1 hour, or in the freezer for 15-20 minutes until it thickens.
On top, as soon as the yogurt grabs, spread the sliced banana.
We dilute the jelly, as in the instructions, let it cool slightly, to room temperature. Pour half of the jelly on top of the banana, put the yogurt-jelly cake in the freezer for 10 minutes, then add the rest of the jelly.
Sprinkle the yogurt-jelly cake with coconut on top. The yogurt layer comes out thin, if you want a decently thick layer of yogurt, the number of ingredients should be doubled.
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