Banana Cream Cake

For the dough: Combine pastry flour with sugar and spices on a work surface. Make a well in the center, place butter in pieces around outside and pour yolks into well. Mix everything by chopping several times with a dough scraper until mixture has become crumbly, then quickly knead with your hands into a dough. Cover dough in plastic wrap and let rest for 30 minutes in the refrigerator.

Preheat oven to 200°C (approximately 350°F). Roll out dough into baking tray size, lined with parchment paper. Prick dough with a fork multiple times and bake until golden brown in oven for about 15 minutes. Let cool and remove to a wire rack.

Place cooked pastry with the baking paper on a baking sheet or a large board and cut to the maximum size of a baking frame. Place frame around the crust so that it closes tightly.

For the banana cream: Soak gelatine in cold water. Cut lemon in half and squeeze out juice. Combine yogurt with powdered sugar and vanilla pudding mix. Dissolve wet gelatin in 75 grams (approximately 2-1/2 ounces) cream in a small saucepan over low heat then quickly stir into yogurt pudding mixture. Allow to set for about 30 minutes in the refrigerator.

Meanwhile, beat the cream until stiff. Peel bananas and finely puree 3 bananas with lemon juice. Cut remaining banana into slices.

Once yogurt pudding cream starts to gel, fold in pureed and chopped bananas and finally fold in remaining cream.

Add banana cream on top of crust and smooth. Refrigerate for 3-4 hours.

For the chocolate sauce: Boil together milk, cream, syrup and sugar. Chop, add and melt in the chocolate with a whisk until smooth, but do not allow to boil. Remove banana cake from refrigerator, spread chocolate sauce glaze quickly on it, smooth out and leave to set.