Fruit rhapsody

Preparation steps

• To begin, grind the biscuits. Add coconut and sugar and chopped margarine. Knead like a dough until you get a uniform mass. Transfer the mixture to a mold or container in which to hold the cake. I used a 24 cm diameter cake tin. Press the mixture evenly with your fingers to get a smooth even surface. Feel free to squeeze harder. Pour it with 3-4 tablespoons of milk. Set aside while you prepare the cream.
• Put 20 tablespoons of sugar and 0.5 dcl of water in a cooking pot to boil. In another bowl Mix 0.5 l of milk and sweet cream, then add it to the sugar and let it boil while stirring. Prepare two gelatins according to the instructions and add them to the warm cream and mix well so that they are evenly distributed so that no lumps form. Now cook the banana pudding all according to the instructions except the amount of milk. Instead of 0.5 l you put 0.4 l to make it a little thicker, add two lemon sugars to it. When done, add it to the sweet cream and mix well while the pudding is still quite hot. If mixing is more difficult for you, feel free to return everything to the heat and mix. When you have finished the cream, pour half on the biscuit and coconut base, then place sliced ​​bananas on it and pour over the other half. Allow the cake to cool well and squeeze.
• When the cake is well squeezed, decorate it with whatever you want. I made blackberry jelly, and you can also make it from some other fruit, pour chocolate and nuts over it ... Grate the biscuits, the possibilities are endless, you choose the one you like the most and enjoy.