INGREDIENTS
APPROX. 25 SERVINGSCUSTARD CREAM
- 1 liter of milk
- 2 yolks
- 3 full tablespoons of wheat flour
- 3 full tablespoons of potato flour
- 1/2 cup of sugar
- 200 g of butter
AND
- 400 g petit beurre biscuits
- 1 can: approx. 500 g of fudge mass
- 3 – 4 bananas
- 1/4 lemon
- 500 ml whipping cream 36% (very cold)
- 4 tablespoons of powdered sugar
PREPARATION
CUSTARD CREAM
- Pour 1 cup of milk and mix it thoroughly (e.g. with a whisk) with yolks, wheat and potato flour and sugar.
- Boil the rest of the milk (thoroughly until it begins to boil), then pour the mixture of milk, flour and yolks into it, stirring vigorously at the same time. Boil.
- After boiling, remove the finished pudding from the heat, pour it into a clean bowl and cool completely (you can put food foil on top to prevent it from forming a skin) – the pudding can be prepared in advance.
- Beat the soft butter with a mixer until fluffy, then, at short intervals, add the pudding, whisking constantly.
ASSEMBLING THE CAKE
- Line a 21 cm x 32 cm baking tin with baking paper. Place the first layer of biscuits on the bottom. Spread 1/4 of the pudding cream and place banana slices sprinkled with lemon juice on top.
- Cover with another 1/4 of the pudding mass and then add a layer of biscuits. Spread the kajmak mixture (set aside 2 tablespoons of the kajmak mixture for decoration) and place the biscuits again. Spread the remaining pudding mixture on top, cover with biscuits and put in the fridge.
- Whip the cold cream with powdered sugar until stiff, place on the cake and sprinkle with the melted kajmak filling. Put in the fridge for a few hours.