Take about 150 grams of butter out of the fridge and let it get room temperature. Prepare a vanilla pudding with 400 ml of milk and approx. 2 tablespoons of sugar, fill it in a bowl and place cling film directly on the surface of the pudding to avoid skin formation.
Crumble about 40 pieces of speculoos biscuits. The amount depends on the size of the cake pan and how thick the base should be. It is best to hit the speculoos directly with a heavy object or put them in a sturdy plastic bag beforehand.
Melt about 150 grams of butter and mix or knead the melted butter with the speculoos crumbs. This is best done with your hands.
The speculoos crumbs should be completely soaked in butter. Otherwise just add a little more butter. At first, the dough may still be a bit crumbly, as it only becomes firm when the butter has cooled down again.
Press the dough in a round cake pan on the base so that everything is covered and then chill until the next processing step.
Mix the cooled pudding with the butter at room temperature using a mixer to create a buttercream. The consistency should be creamy, otherwise just add a little butter.
Peel the bananas, cut in half lengthways and spread on the cake base. After the cake base is completely covered with bananas, spread the buttercream evenly over it.
Bring the couverture to melt and distribute or sprinkle linearly on the cake. Move the brush back and forth over the cake so that there is some couverture everywhere and the cream doesn`t melt.
It is best to chill the cake overnight, but at least until the butter has set in the cream and in the base. You can potentially make the recipe with other cookies, other types of puddings, and other fruits.
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