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4 eggs

1 cup sugar

1 cup milk

1 teaspoon oil

tablespoons cocoa powder

1 packet vanilla extract

1 packet baking powder

2 cups flour

1 teaspoon milk (for dusting)

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For the cream:

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1 liter milk

1 teacup sugar

1 egg yolk

1 packet vanilla extract

3 tablespoons flour

3 tablespoons starch

200 ml cream

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For the topping:

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3 bananas

Red fruit jam or marmalade

Chocolate chips (optional)

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Preparation:

1. Beat the eggs and sugar until frothy.

2. Add the milk and oil and mix. Add the cocoa powder, vanilla extract, baking powder, and flour, and beat until a smooth consistency is achieved.

3. Grease a large rectangular baking dish, pour in the cake batter, and tap the pan on the counter a few times to release the air bubbles.

4. Bake in a preheated oven at 170°C (350°F) for approximately 30 minutes.

5. Once the cake has cooled, cut off the top, making sure not to cut too deep. Blend it into cake crumbs.

6. Moisten the cake base with 1 teaspoon of milk.

   Preparing the cream:

7. Combine the milk, sugar, egg yolk, vanilla, flour, and cornstarch in a saucepan and cook over low heat.

8. Once the mixture thickens, remove from the heat and let cool. Add the heavy cream and whisk.

   Assembly

9. Arrange banana slices and optional chocolate chips on top of the cake.

10. Pour the cream over the cake, then spread the crushed cake crumbs over the cake, covering the cake evenly.

11. Drizzle with red fruit jam or marmalade.

12. Refrigerate for 1–2 hours.