Chocolate cookie cake without baking

Step-by-step cooking

1. Step 1:

   

   Prepare the products.

2. Step 2:

   

   Prepare Custard Milk Cream on yolks. Pour the milk into a container with a thick bottom and bring to a boil.

3. Step 3:

   

   In a large bowl, separate the yolks, add vanilla and plain sugar to them, rub well with a whisk. If it is difficult to stir, add a couple of tablespoons of milk from the total volume.

4. Step 4:

   

   Then pour in the sifted flour and stir well until smooth.

5. Step 5:

   

   Pour a little hot milk into the prepared mass, stirring constantly. Stir well, gradually pour in all the milk. Pour the milk mixture back into the saucepan and put it to cook on low heat, stirring with a silicone spatula until the mass thickens. My cream was cooked for about 15 minutes, the time may vary.

6. Step 6:

   

   The finished cream holds well on the shoulder blade. Remove the saucepan from the stove, add the butter, stir until it melts. Cover the cream with a film and let it cool down a little. After a while, the cream will stabilize and become even thicker, mix the cream and you can use it. It is convenient to apply the cream when it is still warm and pours well. It is more difficult to work with a completely cooled one.

8. Step 7:

   

   Putting together a CAKE. On the bottom of a suitable mold, apply the cream very thinly, just so that the cookies do not shift. Put the cookies in the first layer. If the shape is not very suitable for the cookie format, it can be trimmed by filling the entire area of the bottom. Put a layer of cream on the cookies, not very thick, 0.3-0.4 cm is enough, smooth it out well.

9. Step 8:

   

   We put a layer of thinly sliced bananas on the cream, and completely transparently cover the bananas with cream.

10. Step 9:

    

    Cover the bananas with a layer of cookies, cream on top, and so repeat the layers until the cookies run out. The top should get a thin layer of cream on the cookies. Bananas can be different in size, it took me 2 very large bananas and 1/3 of the third. If small, you may need 3-4 pcs.

11. Step 10:

    

    Cooking " chocolate" GLAZE. In a bowl with a thick bottom, mix sugar and milk. On a small heat, stir constantly until the sugar dissolves, add cocoa. Bring to a boil and cook for a couple of minutes. Remove from the stove, add the butter, stir until it dissolves. Let it cool down a little.

12. Step 11:

    

    Apply the icing on the cake almost immediately, before it has time to harden. Let the cake stand at room temperature for 5-10 minutes and put it in the refrigerator for 1-1.5 hours for impregnation. The cake turns out to be tender, "melting in the mouth", with a chocolate - banana flavor. / So tender that it's even difficult to get a whole piece, so it's better to cut it along the border between the cookies and take it out in small pieces, just the size of cookies/.