For swamps, blow eggs together with sugary cream sugar. Separate banana puree with cream and oil. Pour them into the egg mixture and beat briefly. Finally, add the flour pre-sifted with baking powder and vanilla. Cover the bottom of a cake with baking paper and apply some oil to the walls.

Pour the dough and bake for about 35-40 minutes in a preheated 170 * oven. Once the marshes are red, cover with a sheet of aluminum foil and brown. Check your readiness with a wooden stick. Since the flour is small, the dough is less common than the usual cake dough and requires longer baking.

A small amount of flour makes swamps extremely soft, fluffy and prevents it from drying out. If you want to make a bigger cake, increase all products by 1/3. Once the swamps well cool, cut it in two. For filling, put the cherries in a small pot and sprinkle with sugar. Dissolve the starch in the juice and pour it into the cherries.

Bring everything in brief. You should get a jelly blend. If necessary add some more juice from the compote. Cool slightly the corks, but still warm them on one half of the swamps as the syrup tightens quickly. Place banana slices between them and smooth with a spoon.

For the cream, mix the mascarpone with sugar and vanilla with a spoon. Add the shredded cream and mix everything in a smooth cream. Pour 2/3 of the cream onto the cherry layer and smooth. Place the second blade on top. Squeeze with your hands to bake the layers and align the cake.

This is best done if you have a removable ring. I always recommend using it when making a cake. Leave the cake for several hours in the refrigerator. Remove the ring and smear the cake with the remaining cream. Sprinkle with pumpkin seeds and garnish with cherries. Enjoy!