How to cook
Start with the cream mixture: beat the eggs with the sugar and vanillas. Add the cream and milk, stir until homogeneous.
Crumble the chocolate into small pieces, cut the bananas into thin slices.
Lay out the bottom of a cake form with baking paper. Tear the cozonac into small bites, arrange a layer of them in the form and press lightly with your fingers to form into a layer-like part.
Arrange 1/2 the sliced tomatoes, along with pieces of chocolate here and there. Next put cozonac bites, press with your fingers again, put another layer of bananas and chocolate pieces.
Finish the cake off with a layer of cozonac bites, press well and pour on the mixed cream.
Sprinkle the cake with the brown sugar and put the form in a preheated 356°F (180 °C) oven, bake until the cream is ready.
An exceptionally quick, juicy and tasty dessert that makes use of left over, dry cozonacs.