1. Place colander in a 2 quart glass measure or medium bowl. 2. Line colander with 4 layers of cheesecloth. 3. allowing cheese cloth to extend over outside edges. 4. Spoon yogurt in colander. 5. Cover loosely with plastic wrap, chill 1 1/2 hours. 6. Spoon yogurt cheese into a bowl, discard liquid. 7. Add powdered sugar, stir well. 8. Reserve 1 cup yogurt cheese mixture, cover and chill. 9. Add 3/4 cup thinly sliced banana to remaining yogurt cheese mixture, stir gently. 10. Cover and chill. 11. Combine cake flour, baking powder and salt, stir well and set aside. 12. Beat 3 eggs yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. 13. Graduallly add 3/4 cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes). 14. Add vanilla and 1/4 cup water, beating at low speed until blended. 15. Add flour mixture to egg yolk mixture, beating at low speed until blended, set aside. 16. Beat 5 egg whites (at room temperature) at high speed on an electric mixture until foamy. 17. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. 18. Gently stir one fourth of egg white mixture into batter. 19. Gently fold in remaining egg white mixture. 20. Coat 2 (9inch) round cakepans with cooking spray and line bottoms with wax paper. 21. Coat wax paper with cooking spray. 22. Pour batter evenly into prepared pans. 23. Bake at 375f degrees for 18 minutes or until cake springs back when touched lightly in centre. 24. Let cool 10 minutes in pan on wire racks. 25. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire racks. 26. Peel off wax paper, cool completely. 27. Place 1 cake layer, top side up, on a serving plate. 28. Spread evenly with strawberry spread, spoon banana mixture evenly over strawberry spread, and top with remaining cake layer. 29. Spread evenly with reserved yogurt cheese mixture. 30. Combine 3/4 cup sliced banana and lemon juice, toss gently. 31. Drainand discard juice. 32. Arrange sliced banana on top of cake, sprinkle with walnuts. 33. Drizzle chocolate over top of cake. 34. Chill 1 hour. 35. Store loosely covered in refrigerator. ---------------------------------------------------------------------------
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