Banana cake

While I was thinking about what to do to evaluate the bananas left at home last night, the sponge cake that I threw aside just in case caught my eye. And the following cake appeared. It is truly satisfying both visually and in terms of taste. You can find photos of the making stages in the recipe section.

1 instant chocolate sponge cake
3 banana

To decorate:

2 cups Fruit Muesli
1 tablespoon of coffee (irish cream vanilla)

For the cream:

1 package ready-made plain pastry cream
1 package of plain whipped cream
2,5 glass of cold milk
1 tablespoon of coffee (irish cream vanilla)

Fabrication:

Place the base of the sponge cake on the greaseproof paper. Cook the pastry cream and whipped cream in separate bowls with cold milk for 5 minutes. Prepare by whisking and leave in the cupboard to harden.
Meanwhile, peel the bananas and cut them in half. Spread the pastry cream on the base, place the bananas on top and spread another layer of cream on top.
Place the top of the sponge cake and spread the rest of the cream on top and sides. Take the whipped cream you have prepared from the fridge, add coffee and mix it a little, then spread it over the cream (use all the whipped cream).
Lay the fruit musli on the sides of the cake, sprinkle with vanilla Irish cream.
Let it rest in the refrigerator for a while and serve.