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Banana and chocolate chip cookie cake with vanilla cream

Banana and Chocolate Cookie Cake with Vanilla Cream

Girls, this is unbelievably delicious! You have to try it. A no-bake chocolate cake with the most tender vanilla custard and fresh bananas. Nothing complicated, but the cake is just amazing! I recommend it to absolutely everyone.

UnicornSteak

Recipe author

Banana and chocolate chip cookie cake with vanilla cream

Composition / ingredients

Servings:

Cookies (chocolate sugar cookies)

250

Bananas

Milk (I use 0.5% fat)

300

Egg yolks

Sugar

100

Butter

Wheat flour

Vanilla sugar

Milk

Sugar

Butter

Cocoa powder

Shredded coconut

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 21 % 11 g

Carbohydrates 71 % 37 g

261 kcal

GI: 5 / 59 / 35

Cooking method

Cooking time: 30 min

Step 1:

Pour 300 grams of milk into a saucepan and put it on medium heat to warm. You don't need to bring it to a boil.
Step 2:

In a separate bowl, add the sugar, vanilla sugar, and yolks. Whisk together.
Step 3:

The mixture will be quite thick, so add 2 tablespoons of milk.
Step 4:

Keep stirring the mixture until the sugar grains have completely dissolved.
Step 5:

Add the wheat flour and mix everything thoroughly again so there are no lumps.
Step 6:

This is the consistency the cream should have at this stage.
Step 7:

Take the hot milk off the heat and pour the first portion into the bowl. Stir so the two mixtures combine well.
Step 8:

Then, stirring constantly, gradually pour in all the remaining hot milk. Stir again. The cream should be smooth.
Step 9:

Pour the egg-and-milk mixture back into the saucepan and put it on the lowest heat to thicken. Important! Stir the cream constantly, or it will form lumps and may even scorch.
Step 10:

Cook the cream until it thickens well and coats the spatula. Add the butter to the saucepan and, stirring, let it melt completely.
Step 11:

Cut two large bananas into small rounds.
Step 12:

Now it's time to assemble the cake. Spread a little custard over the bottom of a suitable dish.
Step 13:

Then lay down the first layer of cookies. If you've chosen a dish with high sides, you may need to break some of the cookies. That's perfectly fine — nothing will show in the finished cake.
Step 14:

Spread some of the cream evenly over the first layer of cookies.
Step 15:

Next, lay the thinly sliced banana rounds close together.
Step 16:

Spread a little cream over the bananas, pressing them in slightly. Then add another layer of cookies.
Step 17:

Keep alternating layers — cookies, cream, banana, cream — until you run out of all the ingredients.
Step 18:

Now make the glaze. Put the milk, butter, unsweetened cocoa powder, and sugar in a small pot or saucepan.
Step 19:

Cook the glaze over low heat until the butter and sugar grains are completely dissolved.
Step 20:

Cool the glaze slightly and spread it over the surface of the cake. Decorate the top with shredded coconut. Put the cake in the refrigerator for at least 3-4 hours so the cookies soak up the cream well.