Oriental Bazaar Cake
Description
Perfectly pairs with tea and coffee. Beat the margarine with sugar. Add egg yolks. Then crush the gingerbread and mix it with milk, nuts, and baking soda. Beat the egg whites until thick and foamy. Combine all ingredients, gently folding in the beaten egg whites. Preheat the oven to 200 degrees Celsius. Pour the batter into a greased baking tray and bake until a brown crust forms. Prepare the filling: add sugar syrup to the whipped eggs and butter. Mix well and add cognac. Now prepare the cream. Cut bananas into small pieces. Beat the eggs, then pour in the milk and sugar. Grate the lemon zest. Mix everything together, add raisins and prepared gelatin, and cook over a water bath. Cool the cake base and cut it into three layers. Sprinkle each layer with wine. Spread the bottom layer with jam, the middle layer with the filling. Cover the top layer with cream and decorate with cake crumbs and chopped nuts. Using a pastry syringe, pipe cream decoratively in patterns. Serve cooled or slightly warm.