Beat egg whites until stiff. Add ¼ cup of sugar and continue beating for 1 ½ minutes. Combine the remaining sugar, ground almond and corn flour. Carefully fold the dry mixture in the egg whites mixture in 3 batches.
Spoon the meringue mixture into a piping bag fitted with round nozzle and pipe 3 spirals of 20cm each on baking paper. Bake in a 120°C preheated oven for 40-50 minutes. Transfer them to a rack to cool.
Place butter and vanilla powder in an electric beater and beat ingredients on medium speed. Slowly add the NESTLÉ Sweetened Condensed Milk while beating until well combined. Fold mashed banana in the butter mixture.
Spread about one quarter of the butter cream on a meringue layer . Add a second meringue layer and spread butter cream on it, then top with the remaining meringue layer.
Spread the remaining butter mixture over the top and sides. Sprinkle icing sugar on the surface and press toasted almonds around the edges of the cake.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||84|
|Fat (g) of which saturates (g)||46|
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