Banana roof

1. 

whole milk 3.5% 1.3 cup (300 ml) • sugar granulated 1.75 oz (50 g) • vanilla pudding - powder 1.25 oz (37 g)

Mix sugar and pudding powder in the milk. Bring to the boil, stirring constantly, and cook a thick pudding. Let to cool while stirring from time to time.

2. 

unsalted butter 7 oz (200 g) • powdered sugar 1.75 oz (50 g)

Beat room-temperatured butter with sugar until creamy.

3. 

rum 3 tbsp

Add pudding and rum. Whip into the foam.

4. 

pale biscuits 7.75 oz (220 g) • dark biscuits 7.75 oz (220 g) • whole milk 3.5%

Spread the foil twice on the board. Spread the biscuits on the foil in a chessboard pattern in three rows of six pieces (laid in height). Moisten them with milk (they must not get soaked).

5. 

Spread half the filling on the biscuits.

6. 

Put the biscuits in a chessboard pattern again, but reversely as the first time. Pale biscuit must lay on the dark one. Moisturize with milk.

7. 

Spread the other half of the filling.

8. 

banana 3 pcs

Put peeled bananas in the middle, which you cut at the ends to get the straightest parts.

9. 

Lift the edges of the foil and create a roof. Press lightly, join the foil, wrap the cake in it and let it cool in the cold for a night.

10. 

whipping cream (30-33% fat) ½ cup (125 ml) • cooking chocolate 3.5 oz (100 g)

Heat the cream in a water bath and melt the chocolate in it.

11. 

Pour the cake with chocolate icing and let it harden again.

12. 

The dessert tastes the best after 2-3 days, when the biscuit is moistened. Cut the portions so that the cut does not come out in the joints.