This cake is prepared in a while, but last minute is not a solution because it takes 2 hours of rest in the fridge. Dice the pulp of banana, put into a casserole dish, sprinkle with lemon juice, add sugar and cook over medium heat, stirring often, until mixture is thick and grainy.

Let cool. Soak the gelatin in cold water for 5 minutes, drain, let it melt over low heat and add to mixture. Fold in the whipped cream. Pour the mixture into 4 cylindrical molds with a diameter of 7 cm and pass them in the refrigerator for 2 hours. Before serving, dip the molds briefly in hot water over the mold and saucers.

Rinse a bowl of raspberries, transferred to 2 / 3 in a sieve and crush them. United 1 tablespoon icing sugar and serve the sauce with Bavarian garnish with whole raspberries.

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