dough :
flour 280 gr
coconut flakes 200 gr
baking powder 2 tsp
salt a pinch
soda 0.5 tsp
sugar 200 gr
eggs 3 pcs
vegetable oil 125 ml
kefir 250 ml
cream :
milk 2.5 tbsp
sugar 0.5 tbsp
flour 4 tbsp
egg 1 pc
butter 100 gr
banana 2 pcs
chocolate 50 gr
Method :
DOUGH :
Mix the dry dough ingredients.
Beat eggs, vegetable oil, and kefir in a mixer. Mix again after adding the dry ingredients to the mixture.
Transfer the dough to a pan that has been floured and oiled.
Bake at 180 -200 gr. 35 min. After the biscuit is done, let it cool in the mold!
CREAM:
Boil 1.5 cups of milk with sugar.
Combine the egg, flour, and remaining milk and beat until smooth.
Pour the resultant mixture slowly into the boiling milk.
Lower the heat to a simmer and whisk constantly for 7 to 8 minutes, or until the cream thickens.
Remove from heat and let cool completely!
Add butter at room temperature and chopped banana, beat with a blender until smooth.
COLLECTING THE CAKE:
Cut the sponge cake into two pieces, and set aside one for the cake.
Now cut our half again into two or three parts, but this time horizontally. Carefully trim the top, cutting off a little and creating crumbs.
Lubricate with cream. Grease the top with cream too.
Melt the chocolate in a water bath and make stripes along the top of the cream (using a syringe). Using a toothpick, carefully create a design.
Cover the sides with crumbs.
ASSEMBLING THE CAKE:
Cut the second half of the biscuit into pieces 2 * 2 cm.
Dip each piece in cream and place on a plate in a circle in a heap.
Pour chocolate on top (with a syringe).