Diet Banana Cake

'Unroll the puff pastry on a lightly floured surface and line the bottom and sides of a mold with it.'

'Let it rest in the refrigerator for 15 minutes.'

'Remove from the refrigerator, line the pastry with parchment paper, and fill the mold with bean sprouts.'

'Bake in a preheated oven at high heat for 10 minutes.'

'Remove the bean sprouts and discard the parchment paper.'

'Return the pastry to the oven and bake for another 10 minutes.'

'Beat the egg yolks with cornstarch and margarine until a smooth cream is formed.'

'Heat the milk in a saucepan over low heat until it starts to boil.'

'Gradually pour it into the egg yolk mixture, beating well.'

'Place the bowl with the cream on top of a pot of boiling water and stir constantly until thickened.'

'Let it cool and add 2 tablespoons of dietetic starch and vanilla extract.'

'Arrange the banana slices at the bottom of the pastry, pour in the cream, and reserve.'

'Beat the egg whites until frothy and add the remaining dietetic starch.'

'Beat again and spread the meringue over the cream.'

'Bake in a preheated oven until golden brown.'

'Serve chilled.'