- Butter - 5 Art. spoons
- Banana - 1 piece
- Milk - 235 Milliliters
- Flour - 95 Grams
- Egg - 4 pieces
- Sugar - 6 Art. spoons
- Vanillin, nutmeg, cinnamon, cloves - - To taste
- Salt - - To taste
- Cream Cheese - 225 Grams
- Yogurt - 350 Grams
- Fat cream - 120 grams
- Walnuts - 50 Grams
Banana is cleaned and cut into small pieces. Using a blender to homogeneity, we bring: banana, 4 tablespoons. butter, 235 ml of milk, 95 g of flour, 4 eggs, sugar and, to taste, vanillin, nutmeg, cinnamon and cloves. The resulting pancake test is given a little to stand, after which we fry pancakes in a frying pan on both sides in the usual way until a golden crust is formed. Prepare the filling: whisk our cream cheese until light, then add yogurt, a couple tablespoons of sugar and vanillin. Whisk until smooth. We form the cake: put the finished pancake, spread the filling, put up another pancake, and so on. The remaining cream is spread over the whole cake. Cooking the glaze. Fat cream mixed with sugar (preferably with brown) and a small amount of butter, put on the fire and bring to a boil, then reduce the fire, cook for another 10 minutes. In the resulting glaze add the chopped walnuts, vanillin and salt. With this glaze, we pour generously the cake. Done!
Servings: 6-7