Indulge in Deliciousness: No-Bake Banana Cake! 🍌

Ingredients:

For the Biscuit Base:

• 250g of buttery grain biscuits
• 100g of melted butter
• A pinch of cocoa
• A pinch of cinnamon
• 5 medium-sized bananas

For the Pudding Filling:

• 2 packets of vanilla pudding powder
• 80g of sugar
• 300ml of milk
• 200g of crème fraîche

For the Cream Topping:

• 200g of cream
• 1 packet of cream stiffener
• 1 packet of vanilla sugar
• 70g of block chocolate

Preparation:

Step 1: Biscuit Base

1. Adjust a cake ring to a diameter of 26cm and place it on a cake plate.
2. Place the butter biscuits in a freezer bag, seal it, and crush them into crumbs using a rolling pin.
3. Mix the melted butter with the biscuit crumbs, then incorporate the cocoa and cinnamon.

Step 2: Assembling

1. Spread the biscuit mixture evenly on the cake plate and press it down firmly with a spoon.
2. Peel the bananas and slice them horizontally. Arrange the banana halves over the biscuit base, covering it entirely.

Step 3: Pudding Filling

1. Combine the vanilla pudding powder with sugar and four tablespoons of cold milk until smooth.
2. Heat the remaining milk in a saucepan until boiling, then add the pudding mixture, stirring continuously until it thickens.
3. Transfer the cooked pudding to a bowl, cover its surface with cling film, and let it cool for about an hour.
4. Once cooled, briefly mix the pudding and fold in the crème fraîche. Spread this creamy mixture over the bananas.

Step 4: Creamy Topping

1. Whip the cream with cream stiffener and vanilla sugar until stiff peaks form.
2. Spread the whipped cream over the pudding layer and grate the block chocolate on top.
3. Refrigerate the cake with the cake ring intact for at least 5 hours.
4. Before serving, remove the cake ring and enjoy the cool, creamy delight! This cake yields approximately 12 servings.