Froth glairs, add sugar and froth. Add yolks and froth. Then add flour and baking powder. Mix gently. Pour the pastry to a greased form of dimensions 26x36 cm and bake for 25 minutes at 340 degrees F (170 degrees C). Cool and drip with parboiled water mixed with lemon juice.
Grind butter with powdered sugar, yolks, add bananas grated on big meshed grate and one setting lemon jelly melted in one cup of water. Put the filling on the sponge-cake.
Froth 3 glairs with sugar, add second setting lemon jelly melted in 1 cup of water. Put on the banana filling.
On glair filling put slices of peaches and pour setting cherry jelly prepared as told on the package.
The cake is very high so one should make some wall extensions from aluminum foil. Put the cake into the fridge. The cake is delicious after 2 days.
Bon appetite! | 
