Cut the bananas into slices and place them on the fruit crust. Cook the vanilla pudding with milk and sugar according to the instructions on the package. Pour it over the fruit crust with the bananas while it is still hot. Be careful not to use the whole pudding. Let it get cold.
Beat the whipped cream with a packet of vanilla sugar and the cream stiffener so that it is not too stiff and then spread it on the cold pudding.
Finally, sprinkle the cocoa powder thickly through a sieve. You can also take couverture and paint a grid.
The cake tastes best when it has been in the refrigerator for a few hours and the pudding has really set. But it can also be fresh.
I invented the recipe myself based on a recipe from Sri Lanka.
This cake convinces every anti-cake lover and anti-banana lover.
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