- margarine - 250 Grams
- eggs - 11 pieces (5-for the dough, 2-for the cream, 4-for the filling)
- Butter - 350 Grams
- gingerbreads - 300 Grams
- nuts - 1 glass
- sugar - 2 cups (1-for dough, 1 for filling, 2-3 tablespoons for cream)
- milk - 1,25 liters (1 l-for cream, 1 st-for dough)
- soda - 1 pinch
- white wine - 0,25 Cups
- jam - 0,5 glasses
- cocoa - 40 Grams
- brandy - 2 Art. spoons
- bananas - 3 pieces
- gelatin - 3 grams
- raisins - 15 Grams
- lemon peel - 1 piece
Beat margarine with sugar. We add egg yolks. Then we color the gingerbread and mash them with milk nuts and soda. Beat egg whites until thick. All mixed and carefully added whipped proteins. Preheat the oven to 200 degrees. Pour the dough on a greased baking sheet and bake until a brown crust is formed. We make the filling. Sugar syrup is added to the beaten eggs with butter. Mix well and add cognac. Now we will deal with the cream. We cut small pieces of bananas. We beat eggs, pour in milk with sugar., Rub lemon peel. All mixed, add raisins, prepared gelatin and cook on a water bath. We cool the substrate and cut into three layers. Sprinkle the layers with wine. The lower layer is lubricated with jam, and the middle layer is filled. Top the layer with cream and decorate with crumbs of cake and chopped nuts. Using a pastry syringe, we apply a cream.
Servings: 3-4