How to cook
Beat the egg whites to snow and separately mix the starch with the vinegar. Gradually add sugar to the egg whites and whip. Finally, mix carefully with the starch. Lay out a tray with baking paper and pour on the egg white mixture.
Using a fork, shape beautiful waves on the egg whites. Sprinkle with half the almonds and put to bake at 284°F (140 °C) for 1 hour. Then turn off the oven but do not take the meringue cake out. Mash 1/3 of the bananas and add the powdered sugar, and then the sour cream.
Transfer the cake to a suitable tray and distribute banana stuffing on top. Make a decoration of sliced bananas and sprinkle it with the remaining almonds. It's best to put the cream on the layers just before serving in order to have a crispy cake layer.