Banana Pudding Cake

Instructions

• 1
  First, prepare the pudding: Pour 400 ml of milk into a medium-sized pot and bring it to a boil over medium heat. Meanwhile, whisk the pudding powder into the remaining 100 ml of milk. Pour the resulting mixture into the boiling milk, add 30 g of sugar, and let the mixture thicken for 1–2 minutes over medium heat while stirring constantly. Then remove the pot from the heat and let the pudding cool.
• 2
  Preheat the oven to 180 °C and prepare a round cake pan with a diameter of approximately 22 cm, lining it with baking paper.
• 3
  Place the pre-rolled puff pastry into the pan in such a way that it covers the entire bottom and also reaches about 3 cm up the sides of the pan.
• 4
  Peel the bananas, cut them in half crosswise, and arrange them in the pan on the pastry.
• 5
  Pour the pudding over the contents of the pan and smooth it with the back of a spoon.
• 6
  In a smaller bowl, mix all the ingredients for the topping and sprinkle the resulting mixture over the pudding layer in the pan.
• 7
  Place the filled pan in the oven and bake the cake for 45–50 minutes at 175–180 °C.
• 8
  Remove the baked cake from the oven and let it cool in the pan for about 25–30 minutes.
• 9
  After the specified time, place the cake in the refrigerator for 45–60 minutes to allow the pudding to set.
• 10
  Cut the finished cake into 8 servings and serve.