How to make
I used a mold with a removable bottom with a diameter of 9.5″ (24 cm).
I arranged the halves of the ladyfingers straight along the sides of the pan.
I prepared my first cream - 1.1 lb (500 g) of sour cream with 1.8 oz (50 g) of powdered sugar and two spoons of dark liquid chocolate. I whisked and added a teaspoon of gelatin, which I first soaked and then microwaved for 20 seconds to liquefy.
I mix, dip the ladyfingers in this cream and arrange them at the bottom of the mold. I poured the remaining cream on top. On it I cut into circles and arranged a banana.
I put a row of plain biscuits. And on them I put the second cream, 1.1 lb (500 g) of sour cream with a jar of strawberry jam and gelatin again.
I put the ladyfinger cake in the fridge to harden! I then sprinkled crushed chocolate couverture on top.
I released it from the ring. The Ladyfinger Cake with Chocolate and Banana looks really good. And it sure is delicious! Tried recipe!
This is one idea that you can develop and implement according to the products you have.
