Banana and condensed boiled cake

8 servings
40 min

Drive eggs into a deep plate and pour sugar, beat with a mixer at high speed until a lush mass forms.

Sift flour and cocoa into a bowl with an egg mixture, add a pinch of salt and soda, extinguished with vinegar.

Stir the dough with a mixer at low speed to remove all lumps.

We prepare a baking dish: we line it with parchment paper and grease it with vegetable or butter. I cut out a bottom mug and a side strip. I have a split shape, very comfortable. Pour out the dough, which should be evenly distributed over the shape. The smaller the shape in diameter, the higher the biscuit cake will be.

Bake the cake in the oven at 180 degrees for 25-30 minutes. I put a tray of water on the bottom of the oven. The oven door cannot be opened for the first 20 minutes, otherwise the biscuit will settle. We check the readiness with a toothpick. We take the finished bark out of the oven and take it out of the mold, let it cool a little.

While the corge cools, make the cream. To do this, beat boiled condensed milk and butter melted naturally (at room temperature) with a mixer. The cream should be quite lush.

Divide the bark into two parts across with a knife or thread, lubricate the lower part with cream.

We will prepare the banana just before consumption so that it does not darken in advance. Just clean it and cut it into oblong or round pieces.

We lay out pieces of banana on the cream, apply another layer of cream on top for better adhesion between the cakes.

Cover the lower bark with the upper one.

Grease the cake with the remaining cream on all sides.

The nuts are crushed in a convenient way. I laid them out on the veneer, covered them with a bag and crushed them with a kitchen hammer.

Sprinkle the cake with nuts and let it soak for a while.