Creamy Banana Cake Dessert

Directions

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  Bake the biscuit first. Coat the cake tin with a little butter, sprinkle with bread crumbs and set aside. Preheat the oven to 180 ° C. Beat the eggs, add a little sugar and stir until the mixture doubles and becomes light yellow. Then add the flour to the mixture and mix lightly with a spatula or spoon, but not with a mixer. Pour the mixture into the mold and bake for about 15-20 minutes until the biscuit separates from the mold and gets a golden-yellow color on the surface.
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  Allow the biscuit to cool in the mold and prepare the cream. Mix the sweet cream with a mixer until it hardens a little. Then add the sugar and stir until the whipped cream has hardened. In a separate bowl, mix the mascarpone lightly with a mixer, then add it to the whipped cream and mix the ingredients by hand until you get a thick cream. Once it is ready, put it in the fridge.
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  Peel the bananas, cut them in half lengthwise and width, pour them with lemon juice and arrange on cooled cookies. You may need more bananas, depending on their size and the size of the mold. Top the bananas and biscuit with the cream. Shake the mold to lower the cream and smooth it with a spatula if necessary, then leave the cake in the fridge for a few hours. It is best to stay in the fridge overnight. Sprinkle with cocoa before serving.