Banana Cream Cake

More delicious than it looks!
It is one of the cheesecake family.
The layer is made from 4 wafers/ I use 1 package of wafers Borovets/ crushed, ½ package of biscuits/ Everest with walnuts/ crushed, 60 g ground walnuts and ½ stick butter. Mix well. Spoon the mixture on the bottom of a cake pan. If you want a bigger layer, use 1 package of biscuits and more butter.

Banana Cream:

Blend 500 g unsalted curds and 2 packages of Crema cheese/or 600 g curds/ with 1 ½ cup sugar/ the amount depends on your taste/ to dissolve the sugar. Add 1 small jar of sour cream, semolina/or flour/, 2 big ripe bananas mashed, 4 eggs, 1 capsule rum or vanilla essence. Mix well until the mixture is smooth. Pour over the layer. It is more liquid at first but when it is baked it thickens.
Wrap the bottom of the cake pan in foil and place in a baking tin with water. Bake in a preheated oven at 180 degrees C for about 50 min. Turn off the heat but do not remove the cake from the oven for at least 1 hour. Unmould the cake by running a knife around inside edge of the pan. Allow it to cool down for 3 hours. Put it in the fridge.

Cream frosting:

Blend 2 packages of Dr Oetker Ole vanilla cream and cold milk. In another bowl whip 1 small jar of liquid buttermilk. Mix some of it with the vanilla cream.
Spread a thin layer of whipped buttermilk over the cold cake. Top with 1-2 crushed wafers. Pour over the vanilla cream. Smooth top and sides with a spatula. Garnish the sides with finely crushed wafers. Use your imagination to garnish the top. I arrange rolled biscuits covered in melted chocolate.

Bon Appetit!