Banana Pudding Cake

1. 

chicken egg 2 pcs • semi skimmed milk 1,5% 3.2 cup (750 ml) • sugar granulated 4.25 oz (120 g) • Chocolate Pudding - powder 2.75 oz (80 g)

Separate egg yolks from whites. Beat egg whites until stiff peaks form. Mix sugar and pudding powder with milk and cook dense pudding.

2. 

Stir prepared egg yolks and egg whites foam into the hot pudding.

3. 

puff pastry 9.75 oz (275 g) • all-purpose flour / plain flour

Use a rolling pin to spread puff pastry on floured board into a round shape, to fit it into the baking form.

4. 

banana 1.8 lb (800 g)

Lay the pastry in the form and press it up the sides of the form. Peel bananas and place them side by side on the pastry, with the flat side down. If you use silicon form, place baking tin underneath, the form is elastic and cake is quite heavy, it will be easier to work with.

5. 

Evenly spread hot cooked pudding over the bananas.

6. 

sweet almond kernels 2.75 oz (80 g) • unsalted butter 1 oz (30 g) • powdered sugar 1 oz (30 g) • vanilla sugar 0.25 oz (10 g) • breadcrumbs 0.5 oz (15 g)

Finely chop almonds or grind them. Put them into a bowl, add butter, sugar, vanilla sugar, breadcrumbs and prepare the crumble.

7. 

Sprinkle the pudding with crumble.

8. 

Bake in preheated oven at 340°F (170°C) for about 35-40 minutes. Allow the finished cake to cool and cut it into portions.