Banana-chocolate mascarpone cake ...

Preparation steps

• First spray or coat the loaf tray with oil. Then cover it with cling film or aluminum foil. Set aside.
• CHOCOLATE GLAZING: In a small bowl, add the chopped kitchen chocolate. I used chocolate drops. Put the sweet cream in a small bowl and put it on the stove to heat, not to boil. Pour the warmed sweet cream over the chocolate and leave for a few minutes. Add the softened butter. Whisk well with a whisk. Set aside.
• MASCARPONE FILL: In a bowl, add mascarpone cheese, sugar, sweet cream, vanilla extract and cocoa. Mix everything well to get a mixture like cream cheese. Cut the bananas in width and then in length.
• PICKLING: First put a cup (250ml) or more in the loaf pen - I put 2 cups of filling. Spread evenly on the baking sheet.
• Arrange the petit biscuits over the filling. If you need to fill the ends, break the biscuits and place them on empty surfaces. I didn't, I just put the last row. But it depends on the loaf tray, so if necessary.
• Put 2-3 tablespoons of chocolate glaze over the biscuits and spread. This is not in the original recipe, but I did it this way and you did it as you wish.
• Put half a cup of filling over the chocolate glaze and spread.
• Arrange the bananas over the filling.
• Then put half a cup of the filling over the bananas again and coat.
• Over the filling again biscuits, icing, fill, bananas, fill and finally biscuits.
• Return the ends of the foil lengthwise and sideways over the biscuits and leave in the fridge for about 4-5 hours.
• After 4-5 hours, remove the cake, unroll the foil, transfer the ends of the foil to the side, place the cake plate on the loaf pen and shake.
• This is what it would look like after a couple of hours.
• If your glaze has hardened a bit, just heat it a little in the oven. Slowly pour the icing over the cake and spread on all sides. Then place the cake in the hairdresser for 10-15 minutes for the chocolate to harden completely. Decorate as desired.