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Banana and chocolate cookie cake with vanilla cream

Cooking recipes / Top Picks / Homemade cakes

6 servings
30 min

Cookies - 250 g, Bananas - 2 pcs., Milk - 300 g, Egg yolks - 2 pcs., Sugar - 100 g, Butter - 25 g, Wheat flour - 25 g, Vanilla sugar - 10 g, Milk - 15 g, Sugar - 2 tbsp., Butter - 25 g, Cocoa powder - 1 tbl., Coconut shavings - 10 g

Pour 300 grams of milk into a sauté pan and put it on a medium heat to heat. There is no need to bring to boiling.

Add the sugar, vanilla sugar and yolks to a separate bowl. Wipe with a whisk.

The mass will be quite thick. Therefore, add 2 tbsp. milk.

Continue stirring the mixture until the sugar grains are completely dissolved.

Add wheat flour and stir everything carefully again so that there are no lumps.

This is the consistency at this stage should be a cream.

Remove the hot milk from the stove and pour the first part into the bowl. Stir to combine the two mixtures well.

Then, with constant stirring, gradually pour all the remaining hot milk into the mixture. Stir again. The cream should be homogeneous.

Transfer the egg-milk mixture back to the saute pan. And send to the minimum heat to boil. Important! Stir the cream constantly, otherwise it will crumble and may even burn.

Boil the cream until it thickens well and stays on the shoulder blade. Add butter to the saucepan and, stirring, achieve its complete dissolution.

Cut two large bananas into small circles.

Now it's cake assembly time. Brush the bottom of a suitable shape with a small amount of custard.

And lay down the first layer of biscuits. If you chose a high-sided uniform, then perhaps there will be a need to break some of the cookies. This is absolutely normal, nothing will be noticeable in the finished cake.

Spread part of the cream evenly over the first layer of biscuits.

Next, lay the thinly sliced banana circles close together.

Brush the bananas with a little cream, slightly dipping them. Next, lay out another layer of cookies.

This way, alternate layers of cookie-cream-banana-cream until you run out of all the ingredients.

Let's do the icing. Send milk, butter, unsweetened cocoa powder and sugar to a small saucepan or saute pan.

Boil the icing over a low heat until the butter and sugar grains are completely dissolved.

Cool the glaze slightly and distribute it over the surface of the cake. Top the cake with coconut chips. The cake must be put in the refrigerator for 3-4 hours at least, so that the cookies are well soaked in cream.