Chocolate cream cake with bananas and caramel

Ingredients for 1 servings:

• 125 g butter
• 125 g butter biscuits
• 125 g oat biscuits with chocolate
• 200 g caramel cream
• 4 bananas
• some lemon juice
• 800 ml cream
• 2 tbsp sugar
• 4 packs of cream stiffener
• 4 tbsp cocoa powder, instant (Kaba)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Refrigerator cake

Crush the biscuits (I use a food processor for this) and knead them with the softened butter. Place a 28 cm diameter cake ring on a plate, fill it with the biscuit mixture, and press it down firmly with your hand to form a thin cake base. Chill for an hour to allow the butter to resolidify. Spread the caramel cream on the base, halve the bananas, drizzle with lemon juice, and place on top of the caramel cream. Whip the cream with sugar and cream stiffener until stiff. Set aside some for decoration. Stir in the Kaba, pour it over the bananas, and smooth it down. Then decorate the cake as desired.