Ingredients
20 Small buere biscuits
10 Grancereale cocoa biscuits
25 g butter
1 tablespoon cocoa
2 tablespoons sour cream
Ganache
250 ml whipping cream
200 g dark chocolate
50 g coconut
Banana cream
3 bananas
250 ml whipping cream
2 tablespoons dulce de leche
5 g of gelatin
2 tablespoons water
Preparation
1.
For the base, it is necessary to chop the biscuits, either in a multipractice or in the old-fashioned way - biscuits in a bag, a bag in a cloth and beat with a mallet, which is also a great method for solving negative energy: D
2.
Add the rest of the ingredients to the biscuits - melted butter, cream and cocoa. Connect everything together and arrange it on the mold. Bake for about 10 minutes at 180 ° C.
In my case, a round mold with a diameter of 26 cm was used.
3.
I do Ganache differently every time, and it turns out to be identical to me. Both the cream and the chocolate were on the fire until the chocolate had completely melted. Coconut is added to the cream and poured over the hot base. Leave to cool.
4.
Banana cream
Mix a little gelatin with 2 tablespoons of water and leave it to swell for 10 minutes.
In the meantime, make whipped cream, and add banana, lemon and dulce de leche puree.
Heat the gelatin, then add the melted cream. Mix everything.
5.
Banana cream goes on a chilled layer of ganache. Make sure the cake stays in the fridge for at least 3 hours.
LIKE AND COMMENT IF YOU LIKE RECIPE