How to make
Separate the whites from the yolks.
Beat the egg whites with 1.8 oz (50 g) of the sugar until fluffy, separately beat the yolks with 4/5 cup (200 ml) of the milk and sifted flour until a homogeneous mixture is obtained.
Boil the rest of the milk along with the sugar and add the yolk mixture while stirring continuously and boil until a cream is obtained.
At the end of cooking, add the diced bananas, vanilla and chopped butter, stirring until the butter is completely dissolved.
Allow the finished cream to cool covered with cling film.
After it has cooled, add it in stages to the beaten egg whites, finally add the previously dissolved and melted gelatin in a water bath, mix well.
In a cake tin, arrange a row of biscuits and pour generously with 1/3 of the dairy cream, again a row of biscuits and 1/3 cream, a row of biscuits and finish off with cream.
Sprinkle the cake with Nesquik, wrap and refrigerate overnight.
Very, very delicious biscuit cake!
The biscuit cake with bananas and homemade cream is ready.
