How to cook
Beat the eggs and sugar until whitening and gradually add the flour, then the other products for the layers. Mix well and heat the oven to 356°F (180 °C). Pour the mixture into a baking dish with a diameter of 10″ (25 centimeters) and bake. Cool the finished cake completely and divide it into 2 separate layers.
In 2/5 cup (100 ml) of milk, whisk the eggs, starch, sugar and vanilla for the cream very thoroughly. The remaining milk is heated to boiling and removed from the heat. Gradually add the hot milk to the egg mixture and stir vigorously. Be careful not to curdle the eggs.
Return the mixture to a low heat and cook the cream for about 15 minutes, stirring constantly. You need to get a thick cream. Mix the cooled cream with the soft cow butter. Cut each banana in 3 pieces. Arrange the cake in a cake form with a releasable bottom or ring.
Put 1 layer on the bottom, add 1/4 cream, arrange the fruits, pour on another 1/4 of the cream, another layer and repeat the procedure. Smear cream on top. Allow the cake to stay in the fridge for 1 night, and the next day, free it from the mold.
Beat the confectionery cream into fluff and brush the cake with bananas on top. Optionally, make decorations and leave it in the refrigerator for an hour to set.