Banana Bavarois

To prepare the sponge cake: Preheat oven to 350 F. Using a round 9-inch springform pan, cut 1 round of parchment paper to fit bottom of cake pan. Brush the cake pan evenly with softened butter, then line the cake pan with the round of parchment paper. Brush the parchment paper with butter. Dust the cake pan with flour, tapping out the excess. Set cake pan aside. To prepare the cake batter, place eggs, egg yolks, and sugar in a large mixing bowl; using an electric mixer on high speed, whip until mixture is light and fluffy, approximately 3 to 4 minutes. In a small mixing bowl, sift together the flour and cornstarch.Gently fold this mixture into the egg and sugar mixture. Fold in vanilla extract and melted butter. Pour cake batter into cake pan and place in oven. Bake until the blade of a knife inserted into the center of the cake comes out clean and dry, approx. 30 to 35 minutes. Remove from oven and let cake set for 10 minutes, then turn out onto a cooling rack and let cool to room temperature. Slice cake into 3 layers.

To prepare the filling: Dissolve the gelatin in the water, then place in a double boiler over simmering water; continue to warm until gelatin is completely melted, stirring until smooth. Set aside. In a large mixing bowl, using an electric mixer, beat the egg yolks, sugar and vanilla extract 3-5 minutes, until pale lemon in color. Add the melted butter, continuing to beat for 1 minute. Set aside. In another large mixing bowl, beat the whipping cream and sugar for approximately 2 minutes; add the banana extract and brandy and beat for 1 minute. Add the reserved egg yolk mixture and the reserved gelatin mixture and continue to beat for an additional to 2 to 3 minutes, until all ingredients are well incorporated.

Dip fan-shaped wafer cookies in melted chocolate, covering the top half of each cookie. When chocolate is set, lightly brush edible gold dust onto the chocolate of each cookie in preferred free form design. (Bird-shaped chocolates for garnish may also be painted with edible gold dust, if preferred.)

To assemble the bavarois: Line a 10 inch metal cake form ring with plastic ring. Place one sponge cake layer in bottom of the cake form ring; place fan-shaped wafer cookies on top of sponge cake around the entire edge of the cake form ring, slightly overlapping each with the next. Pour filling into the cake form ring on top of sponge cake (filling should not rise past half way point of fan-shaped wafer cookies). Freeze cake for 5 hours, or overnight. Remove frozen cake from cake form ring. Using a pastry bag fitted with a rosette tip, pipe whipped cream rosettes on top of filling. Set a bird-shaped chocolate into each rosette; garnish with a fresh strawberry in the center of cake.

To serve: Slice cake into servings. Place slices on serving plates and complete with pink mango sauce in a pool around each slice. Garnish with fresh strawberries.

Pink Mango Sauce,
1/2 pound fresh mangos, peeled and cut into 1/2 inch dice
2 tablespoons sugar (or more to taste)
1 teaspoon fresh lemon juice (optional)

Combine all ingredients in the bowl of a food processor and blend until smooth. Strain through a fine-meshed sieve and put in a non-aluminum container. Sauce may be made ahead, refrigerated, then warmed to room temperature for serving.