|1.||Bananas Cream||3 PC.|
|2.||Gelatin Cream||15 Column|
|3.||Milk Cream||0.5 Art.|
|4.||Cocoa Cream||4 art. l|
|5.||Sugar Cream||4 art. l|
|6.||Sour cream 15% Cream||400 Column|
|7.||Butter Biscuit||80 Column|
|8.||Salt Biscuit||1 pinch|
|9.||Flour Biscuit||0.5 Art.|
|10.||Sugar Biscuit||0.5 Art.|
|11.||Chicken egg Biscuit||2 PC.|
For biscuit mix all ingredients except oil. Bake at 200 degrees for 15 minutes. Then cool, cut into pieces and grind with a blender.
Melt butter and mix with biscuit crumbs. Mix well. Put into the baking dish covered with parchment and tamp a little. Refrigerate for half an hour.
Pour gelatin with a little water and leave to swell. Mix sour cream with sugar 2 tbsp. l
Mix cocoa, remaining sugar, milk, simmer until smooth. Then remove from heat and refrigerate.
Mix chocolate with sour cream, add melted gelatin. Mix well.
Cut the bananas along, transfer to a biscuit base.
Pour over the cooked cream and refrigerate overnight.
Pull from a mold, cut into pieces and serve.
Chocolate banana cakes are very delicate, tasty and effective. Cooking is quite simple, the main ingredient of the cream is sour cream, you can take it of any fat content. You can adjust the number of bananas as you wish. Adjust the amount of sugar to your liking, serve additionally with chocolate topping.