Banana Wonder Jello Cake

Make the crust (by the way, it's the same crust as in this pie). Combine the flour with the baking powder, then add the butter cut into cubes.

Pulse in a food processor until crumbly. This time I made the dough in a food processor, but it works just as well by hand — simply rub the flour and butter together with your fingertips, or chop them together on a board with a knife. Add the powdered sugar and mix a little more.

Add the egg yolks.

Quickly bring the dough together.

Shape the dough into a ball with your hands. If needed, add a couple of tablespoons of cold water, but try to bring it together as-is (I didn't add any water). Don't overwork the dough — just do the minimum needed to form a ball.

Prepare your pan — mine is 25 by 25 cm. I recommend using a pan of the same size or, even better, larger, since the cake turns out quite big. I lined the pan with two wide strips of parchment paper to help lift the cake out, but a springform pan is the most convenient option. Press or roll the dough into the pan in an even layer. Chill in the refrigerator for 10–20 minutes or longer.

Then bake in an oven preheated to 180°C until golden, about 15–20 minutes. Let cool completely.

Make the meringue. Melt the chocolate — the quickest way is in the microwave.

Beat the egg whites to stiff peaks, gradually adding the powdered sugar (beat for 7–15 minutes or longer depending on your mixer). The egg whites must be beaten in a clean, dry bowl with clean, dry beaters. Then, while continuing to beat, gradually add the starch and beat a little more.

Pour in the melted chocolate and fold in gently, with just a few strokes, so the swirled pattern remains visible.

Draw a square or circle on parchment paper matching the size of your cake pan, then flip the sheet over. Spread the meringue onto the paper and smooth it out gently with a spatula.

Place in an oven preheated to 120°C and dry for 1–2 hours (I baked mine for 1.5 hours). Let cool completely.

Prepare the jello according to the package directions — I used two packets, each requiring 400 ml of liquid. Let cool completely, then refrigerate until it has thickened considerably but is still pourable.

Arrange the bananas over the crust. My bananas were very small, so I placed them in whole. If you have standard-sized bananas, cut them in half lengthwise and place them cut side down. Fill in the gaps with pieces of canned pineapple.

Pour the thickened jello over the fruit and spread it evenly. You may not need all of it — just make sure the bananas are completely covered. Refrigerate until fully set.

Make the cream. Beat the heavy cream until noticeably thickened, gradually adding the powdered sugar and vanilla sugar.

Add the cottage cheese and beat a little more until fully combined. The cottage cheese must be smooth and soft. If you're not sure yours qualifies, press it through a fine-mesh strainer or sieve beforehand.

Spread the cream over the set jello layer and smooth it out.

Flip the meringue over and carefully peel off the parchment paper — be gentle, it's fragile! Place the meringue on top of the cream and press down lightly. Refrigerate for several hours, or preferably overnight.

Transfer the cake to a large serving platter, or slice it directly in the pan. The meringue will crumble when cut — that's perfectly normal. In warm weather, serve the cake straight from the refrigerator. In cooler weather, it's best to take it out about half an hour before serving. The cake doesn't keep well for long, as bananas tend to darken over time.

This jello and cream cake with bananas and pineapple is beautiful, light, and absolutely delicious! Banana Wonder Cake features a delicate shortcrust base, lemon jello with fruit, a luscious cream layer, and a crispy chocolate meringue topping!