|1.||Sugar Cookies The basis||2.25 Art.|
|2.||Butter The basis||110 Column|
|3.||Sugar The basis||3 art. l|
|4.||Butter Filling||110 Column|
|5.||Brown sugar Filling||1/2 Art.|
|6.||Vanilla Filling||2 Tsp|
|7.||Condensed milk Filling||300 Ml|
|8.||Whipped cream Filling||2 Art.|
|9.||Powdered sugar Filling||3 art. l|
|10.||Vanilla Filling||1 Tsp|
|11.||Bananas Filling||4 PC.|
Heat the oven to 190 degrees. Mix all the ingredients for the base, tamp them on the bottom of the round bottom. Bake 10 minutes until golden brown. Cool completely.
Bring butter, brown sugar and vanillin to a boil, then add condensed milk. Return to medium heat and cook, stirring 3 minutes, until the mixture darkens. Remove from heat and pour onto a cooled base. Cool and refrigerate for 2 hours until completely cooled.
Whip in a mixer until firm peaks whipped cream with icing sugar and 1 teaspoon of vanilla.
Thinly cut the banana and gently add them to the cream and mix. Put the banana cream on the base. Refrigerate for about an hour and serve. Garnish with grated chocolate.