Cherry and banana cake

Peel the bananas and cut into slices. Reserve. Melt the butter in a double boiler. Put sugar, wheat flour, powdered cinnamon and melted butter in another bowl and mix with your hands until it becomes a flour. Reserve.

Turn on the oven at 180ºC (medium temperature). Grease a 22 cm diameter removable bottom pan (suitable for pies) with butter and sprinkle with a little wheat flour. Reserve.

In an electric mixer, add the egg yolks, sugar and butter and beat for 5 minutes at high speed until you get a whitish cream. Add wheat flour and cornstarch, alternating with milk. Add the brandy and the yeast and beat for another 1-2 minutes. Remove the dough from the mixer and set aside. Beat the egg whites separately until the snow point. Gently incorporate them into the reserved dough and mix with a spoon.

In the greased pan, pour half the dough. Cover with half the slices of bananas and cherries and sprinkle a little of the flour. Place the remaining dough on top and add another layer of bananas and cherries. Sprinkle with the remaining flour. Bake for about 60 to 80 minutes or until the dough starts to detach from the side of the pan and the surface turns golden.

Remove from oven and serve warm or cold with whipped cream.