INGREDIENTS

 ABOUT 25 SERVINGS

PUDDING CREAM

• 1 liter of milk
• 2 yolks
• 3 full tablespoons of wheat flour
• 3 full tablespoons of potato flour
• 1/2 cup of sugar
• 200 g of butter

AND

• 400 g petit beurre biscuits
• 1 can approx. 500 g of fudge mass
• 3 - 4 bananas
• 1/4 of a lemon
• 500 ml heavy cream 36% (very cold)
• 4 tablespoons of powdered sugar

PREPARATION

PUDDING CREAM

• Pour off 1 glass of milk and mix it thoroughly (e.g. with a rod) with egg yolks, wheat flour, potato flour and sugar.
• Boil the rest of the milk (thoroughly until it boils), then pour the mixture of milk, flour and yolks into it, while stirring vigorously. Boil it.
• After boiling, put the finished pudding away from the fire, pour it into a clean bowl and cool completely (you can put a cling film on top to prevent the skin from forming) - you can prepare the pudding in advance.
• Beat the soft butter with a mixer until it is fluffy, then, in short intervals, add the pudding, whisking continuously.

FOLDING THE DOUGH

• The 21 cm x 32 cm form is lined with baking paper. Place the first layer of biscuits on the bottom. Spread 1/4 amount of custard cream, put banana slices previously sprinkled with lemon juice on top.
• Cover with another 1/4 amount of the pudding mass and then put a layer of biscuits. Spread the butterscotch mass (set aside 2 tablespoons of butterscotch for decoration) and place the biscuits again. Spread the rest of the pudding on top, cover with biscuits and put in the fridge.
• Beat the cold cream with powdered sugar until stiff, put on the cake and drizzle with the melted buttered mass. Put in the fridge for a few hours