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Cake with Banana and Biscuit Cream

Updated: Feb 15

  • This cake is a bit reminiscent of Tiramisu cake, except that it doesn't contain mascarpone ingredients and our adored coffee. Fantastic, puffy, creamy and soft no bake, and is made very simply. It is an ideal dessert at any time. You will all adore him. It consists of a base of biscuits and banana cream and a topping of a mixture of whipped cream and ground biscuits, not too sweet, just right. You can make this cake in 25 minutes. This combination of fruit, biscuits and whipped cream, believe me, is refreshing and pleasant at every moment. I believe you'll love this mine recipe. Enjoy! Follow recipe.

Ingredients: easy, total time:25 min, 15 servings

Base:

  • 200 g biscuit / Savoyardi / Ladyfingers /Piškote

  • 200 ml of lukewarm milk

Fill:

  • 5 bananas blended

  • 100 ml of milk, the rest of dip

  • 300 g any biscuits ground coarsely and finely blended 200 g for filling/100 g for sprinkling

  • 3 Tbsp sugar, depend on your sweetens

  • 300 ml sweet sour cream / whipped cream

Glaze:

  • 300 ml sweet sour cream / top of cake

  • 50 g of grated chocolate or use cacao if you like

Preparation:

Base:

  1. Take a 35 × 25 cm baking tray or a tray of similar dimensions.

  2. Heat the milk over a moderate heat. We need lukewarm milk.

  3. Dip the ladyfingers in the milk and arrange them next to each other so that there is no free space. We will use the remaining milk for bananas.

Cream:

  1. Peel and chop the bananas, then blend them, add the milk left over from the ladyfingers.

  2. The cream must be creamy, not liquid!

  3. Break the biscuits with your hands, then put them in a super chopper, grind the biscuits, 100 g one part into coarse and the other 200 g into finely ground biscuits.

  4. Whisk the sweet sour cream with 3 Tbsp sugar in solid snow for about 10 minutes, then add the finely ground biscuits, stir with spatula. You'll put that coarse ground biscuit aside.

Processing:

  1. When done, arrange the banana cream over the ladyfingers and flatten well. Then, with the help of a spoon, sprinkle coarse ground biscuits over the cream, spread them out evenly.

  2. Then apply the whipped cream mixed with a finely ground biscuits and flatten.

  3. Meanwhile, make another whipped cream and whisk in the solid snow.

  4. Apply the whipped cream and flatten with spatula.

  5. Take a bar of chocolate and grate it on a plate, and then sprinkle it over the whipped cream with the help of a spoon.

  6. Refrigerate the cake 1–2 hours before serving. Buon appetito!

NOTE: When you grind the biscuits coarsely, make sure they are not too coarse but more crumbly. If you are working on a tray and the sides of the cake are exposed, coat them with whipped cream with a cake knife, you can also decorate them with the rest of the coarsely ground biscuits. Instead of chocolate grind, you can use cocoa, or use melted chocolate.

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