Step 1
Adjust a cake ring to a diameter of 26 cm and place it on a cake plate. For the biscuit base, put the butter biscuits in a freezer bag, close it and use a rolling pin to break them into small crumbs. Mix the melted butter with the biscuits, then stir in the baking cocoa and cinnamon.
Step 2
Put the biscuit base on the cake plate and press it down with a spoon. Peel the bananas and cut them in half horizontally. Cover the biscuit base completely with the banana halves.
Step 3
For the filling, mix the vanilla pudding powder with sugar and four tablespoons of cold milk until smooth. Put the remaining milk in a small saucepan and heat it. As soon as the milk boils, stir in the mixed pudding powder and bring everything to the boil while stirring.
Step 4
Pour the cooked pudding into a bowl and cover the surface with cling film. Leave to cool for about 1 hour. Mix the cooled pudding briefly and stir in the crème fraîche. Spread the pudding cream on the bananas.
Step 5
For the topping, mix the cream with the cream stiffener and vanilla sugar and whip until stiff. Spread the cream on the pudding cream and grate the chocolate block over it. Refrigerate the cake with the cake ring for 5 hours. Remove the cake ring and serve the cake cool. The cake makes about 12 pieces
