Making of:
Separate 1 dl from the milk, put the rest on the fire to warm up. In a bowl, mix the separated milk with the pudding, thickener, egg yolks and sugar so that there are no lumps.
When the milk has warmed up, cook the thick cream, stirring well so that there are no lumps. Remove from heat, cover the surface of the cream with transparent foil and leave to cool.
Sponge cake:
While the filling is cooling, make the sponge cake: Mash the banana and add yogurt at room temperature, mix. Sift flour, cocoa and baking powder, and mix with banana and yogurt to obtain a uniform mixture.
Beat the egg whites with a little salt and gradually add the sugar, beat until stiff and glossy. Lightly mix by
hand (just turn over) with the first mixture, pour into a baking tray (dim. 40×20 cm or something similar) that we have coated with butter and sprinkled with a little flour. Bake at 190 degrees for about 25 minutes. (adjust the temperature and length of baking to your oven, the biscuit must not remain unbaked!).
You should get a soft and juicy biscuit, not at all rubbery, which we leave to cool. There is no need to soak the biscuit with milk or any other liquid as it is more than juicy.
Continuation of the filling:
Chop a banana (which is not overripe!) and cover it with a little lemon juice so that it does not darken. Add the chopped banana to the cooled filling and mix well. Whip 1.5 dl of sweet cream separately and mix with the
filling by hand. If you think that the cream is firm enough, then you don’t need gelatin, this was not the case for me, so I added gelatin: pour 5 g of powdered gelatin with 2 tablespoons of cold water and leave it to swell for 5 minutes, then dissolve it on low heat. First add 2 tablespoons of cream to the melted gelatin and stir, then mix well into the rest of the cream and that’s it.
Coat the biscuit with cream and flatten.
Ganache:
Break the chocolate into pieces and pour over the sweet cream, put on moderate heat so that the cream heats up and the chocolate melts, stirring all the time. Pour the mixture over the filling and leave everything to cool in the fridge for a few hours, preferably overnight. You can also prepare the ganache according to your proportions and the types of chocolate and cream you normally use.
Serving
:
Cut into cubes, garnish with banana rings and serve. Pleasant!
Note
: You can also make the cake as a cake: bake a biscuit in a mold d=24 cm, divide the ingredients into 2 and bake two separate crusts; there is enough filling to coat 2 crusts.
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