Banana And Cream Streusel Cake - cooking recipe

Ingredients

1/2 litre semi-skimmed milk
35 g custard powder
125 g + 3 tbsp caster sugar
300 g plain flour
125 g pecans, chopped fine
225 g butter, melted
200 g milk chocolate
6 leaves gelatine
5 None bananas
2 tbsp lemon juice
400 ml whipping cream
2 tsp vanilla essence

Preparation

In a bowl, mix 8 tbsp milk with the custard powder to form a smooth paste. Heat the remaining milk over a medium heat and stir in the custard powder mixture and 3 tbsp sugar, simmer for 1 minute then set aside, cover with foil and allow to cool.
Preheat oven to 400\u00b0F. For the topping, in another bowl mix together the flour, pecans, sugar and a pinch of salt. Pour the melted butter over and mix until the butter has coated everything. Spread out onto a baking tray and bake for 20 minutes until crispy. Remove from oven and allow to cool.
For the crust, melt the chocolate in a bowl over a pan of simmering water. Add 3 cups of the topping mixture and combine well. Spread on the bottom of a 10 inch cake pan, pressing down to compact it then refrigerate for 30 mins.
Prepare the gelatin according to instruction on the package. Peel the bananas and cut them in half lengthways and then in half through the middle, creating 4 quarters. Sprinkle the bananas with the lemon juice then lay them on the top of the crust. Whip the cream and vanilla essence until thick then continue whipping while adding the custard. Add gelatin, stirring well so that is fully incorporated.
Spread this mixture over the bananas to form a dome then sprinkle over the remaining topping. Refrigerate for 2-3 hours before serving.