Biscuit Cake with Banana Cream

A no-bake biscuit torte layered with a homemade vanilla-banana custard cream and dusted with cocoa.

Ingredients

First make the vanilla-banana cream: In a large bowl put the eggs (3), the sugar (3/4 cup), the flour (3/4 cup), the vanilla (1 packet) and half of the milk (out of 750 ml). Beat with a mixer while the remaining milk is heating on the stove.
When steam starts to rise from the pot, lower the heat and, very slowly and while stirring constantly, add the egg mixture in a thin stream. Pouring in the mixture should take 3-4 minutes, stirring all the while and taking care it doesn't stick to the bottom of the pot.
Leave it to cool and add the banana (1), mashed with a fork, then stir the cream well until it becomes a smooth, uniform mixture.
Pour the milk for the layers (1 cup) into a small bowl and sweeten it with sugar (2 tbsp). Prepare a rectangular dish for the cake. Dip the biscuits (1 1/2 packets) first into the sweetened milk, then arrange them on the bottom of the dish.
Spread a thick layer of cream over them - about 1 cm. Then arrange soaked biscuits again for a new layer, which is again covered with cream. This continues up to 3-4 layers depending on the size of the dish.
Finally the cake is sprinkled with cocoa powder and placed in the refrigerator. Serve chilled.