Banana Cake

For the cake, crush the cookies in a freezer bag with a rolling pin into small crumbs. Melt the butter and mix with the crumbs. Ddistribute crumbs in the springform pan and press firmly with a spoon. Refrigerate until needed.

Peel 2 bananas and mash with 1 tablespoon lemon juice. Heat 100 grams (approximately 3 1/2 ounces) syrup in a saucepan. Stir in the mashed bananas, remove from heat and let cool. Peel remaining banana, cut into slices and arrange on the cake base. Brush with 1-2 tablespoons lemon juice. Spread the banana-lemon syrup on it and refrigerate the cake for about 1 hour.

For the cream, beat the mascarpone with 2 tablespoons of cream and the remaining syrup until smooth. Beat remaining cream until stiff and fold into the mascarpone.