Try this delicious cake recipe:
(*) for a coated tray of about 28 cm ø, greased Mix flour, sugar and salt in a baking bowl. Melt butter in a small frying pan at low temperature, remove frying pan from the plate. Pour in milk, add to flour shape on the spot, combine with a ladle to form a soft dough, do not knead. Press dough level, place with lid closed to cool for thirty minutes.
Shaping: Roll out dough on little flour to about 2 mm thick round, place in prepared baking sheet. Prick the bottom of the dough with a fork and leave to cool for about ten minutes.
Place parchment paper and smaller baking sheet on top. Blind baking: 10 minutes in the lower half of the oven heated to 220 degrees. Reduce the temperature to 200 degrees, remove the small baking tray and the parchment paper, and bake the base for about ten minutes. Take out and cool on a rack.
Baking cream: Mix all ingredients up to and including egg yolk in a frying pan until well blended. Bring to a boil over medium heat, stirring throughout; the mixture should be thick. Remove skillet from heat, continue stirring for two minutes.
Stir gelatin into hot cream, pour through a sieve into a suitable bowl. Chill until slightly firm around the edges, stir until smooth.
Fold in the whipped cream, spread the cream evenly on the pastry base.
Topping: Cut the bananas diagonally into 3 mm thick slices,
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