Banana Pyramid Cake

 

Banana Pyramid Cake

1 liter milk

1 cup granulated sugar

1/2 cup flour

2 tablespoons cornstarch

After cooking: 80 gr butter

3 packets of Petit Beurre biscuits

Milk for dipping

Let’s put the milk, sugar, cornstarch, and flour in a pot and cook it while stirring continuously. After it comes to a boil and bubbles, cook for a few more minutes then turn off the stove. Add the butter and stir. Stir occasionally until it reaches room temperature. Put it in the refrigerator and let it cool completely. Then, beat the custard in a mixer for a few minutes. Lay cling film on the counter. Arrange the biscuits lengthwise in 7 and sideways in 3’s. Lightly wet them with milk using a brush.

If you wish, put the custard in a piping bag or just pour and spread it directly with a spoon. Arrange the biscuits again on top and complete it like a custard layer. When you reach the third layer, this time arrange biscuits around the edges and stack in the middle so we can easily give it a pyramid shape.

Place bananas in the middle and pour a generous amount of cream over the bananas and smooth it out. Don’t forget to reserve some cream for the top. Close it towards the middle with both hands.

Close without breaking the biscuits. Wrap it completely with cling film and let it rest in the refrigerator for at least one night. Carefully remove the cake from the cling film and place it on a serving plate, spread the cream on top and garnish with pistachios. You can serve it directly.

Enjoy…