No-bake banana cake

Ingredients for 1 servings:

• 300 g butter biscuits, light
• 150 g butter, room temperature, mildly soured
• 25 g cocoa powder
• 4 m.-sized banana(s)
• 20 g butter, room temperature, mildly soured
• 40 g honey
• 40 cl rum
• 200 ml sweet cream
• 100 g sour cream
• 100 ml whole milk
• 40 g honey
• 2 packs of cream powder (paradise cream), cheesecake flavor
• 300 g quark
• 300 g double cream cheese
• n. B. Chocolate shavings for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Finely chop the cookies with a food processor. Add the cocoa powder and softened butter and mix into a dough. Spread the dough into a 25 cm springform pan, reaching the top edge, and press down with a tablespoon. Place the pan in the refrigerator for 15 minutes. Peel the bananas and cut them into 2 cm thin slices. Melt the butter and honey in a large pan, add the banana slices, and slowly caramelize. Turn the slices over, add the rum, and caramelize for another 5 minutes, until the rum has reduced. Arrange the slices on the cake base and return the pan to the refrigerator to cool. Whip the whipped cream in a small container until stiff peaks form. Pour the milk, sour cream, honey, and pudding mix into a bowl and whisk for 5 minutes. Add the quark, cream cheese, and whipped cream and stir until smooth. Spread the cream into the pan and level the surface. Return the pan to the refrigerator for about 2 hours. Before serving, remove the cake from the tin and decorate with grated chocolate if desired.