Doses for: 6-8 people Difficulty ': Easy Preparation time: 45 minutes Ingredients 1 sponge cake with a diameter of 26cm. 250gr. vanilla cream prepared 150gr. whipping cream 3 tablespoons rum 3 ripe bananas 8 soft amaretti juice of 1 lemon 2 tablespoons icing sugar 150g FOR DECORATING. 60g of whipped cream.
dark chocolate PROCEEDINGS -------------------------- Peel bananas, cut into thin slices and line a round dish. Sprinkle with sugar icing and sprinkle with the lemon juice then laasciatele macerate for 15 minutes in a cool place. Cut from the disk of sponge a cover of 23cm., Remove much of the interior crumb to dig a big hollow and place it on a serving platter.
In a bowl mix the cream with 2 tablespoons of vanilla rum and whipped cream. Within the indentation you make a first layer with cream, distribuitevi on a little 'slices of banana, sprinkle some crumbled amaretti crumbs and crumbled and sprinkled etsratta previously rum, keep it up' until all the ingredients making sure to finish with vanilla cream.
Decorate the top of the cake with grated dark chocolate and with tufts of whipped cream. COUNCIL Prepare the cake one day in advance, you can keep it well covered with plastic wrap, refrigerate for one day, but 'you have to decorate it with fresh whipped cream at the last minute. If you have enough time you can replace the cream with the vanilla custard ready made at home by you, to which add 1 sachet of vanilla. 
dark chocolate PROCEEDINGS -------------------------- Peel bananas, cut into thin slices and line a round dish. Sprinkle with sugar icing and sprinkle with the lemon juice then laasciatele macerate for 15 minutes in a cool place. Cut from the disk of sponge a cover of 23cm., Remove much of the interior crumb to dig a big hollow and place it on a serving platter.
In a bowl mix the cream with 2 tablespoons of vanilla rum and whipped cream. Within the indentation you make a first layer with cream, distribuitevi on a little 'slices of banana, sprinkle some crumbled amaretti crumbs and crumbled and sprinkled etsratta previously rum, keep it up' until all the ingredients making sure to finish with vanilla cream.
Decorate the top of the cake with grated dark chocolate and with tufts of whipped cream. COUNCIL Prepare the cake one day in advance, you can keep it well covered with plastic wrap, refrigerate for one day, but 'you have to decorate it with fresh whipped cream at the last minute. If you have enough time you can replace the cream with the vanilla custard ready made at home by you, to which add 1 sachet of vanilla.
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