Monkey see, monkey do

 I made a cake on Saturday, with a interesting name: Meter cake and I thought it would last till Sunday...but until Saturday evening, the cake was gone and I need to make a new cake for Sunday....but I didn't have enough ingredients for another meter, so I was in trouble.
I searched for edible stuff in my kitchen and I found bananas, butter biscuits and chocolate. And with little creative thinking, it was more than enough.

So here it is, Monkey see, monkey do:

Ingredients:

For "batter"
about 800 g butter cookies (petit beurre)
warm milk (chocolate milk is even better) 

Chocolate cream:

1.5 L of milk
15 tablespoons of flour
10 -12 tablespoons of sugar (more or less, depending on how sweet you like) 150 g dark chocolate 
2 Tablespoon of margarine (butter)
2-4 ml of rum (optionally, I adore rum, so I put a bit more: D)
1 vanilla sugar
bananas 
The more bananas, the better :)

Cream: Combine 500 ml od milk with sugar and flour in a sauce pan and mix together until the sugar and flour are dissolved. In a separate sauce pan, start cooking the rest of milk (1 L) over low heat. Place the pot with the egg mixture over a medium heat. When the milk starts to boil, add the mixture and stir well until a cream becomes thick. Remove a cream from heat and chocolate, vanilla sugar, rum (optional), and margarine.

In a baking pan put an aluminum foil. Soak butter cookies in a bowl of milk (not too much, so they don't fall apart) and arrange cookies in a first layer, covering the plate. Cover the top of the petit beurres with cream, and then a single layer of sliced bananas. Repeat twice, until you have three layers of petit beurres. Spread the last of the cream over the top and swirl it lightly with a spoon.  

Refrigerate for at least six hours, or until the biscuits have softened completely. Take a plate (bigger a than a pan) and hold the plate and pan firmly together, quickly and carefully flip the pan and the plate so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off and take off the aluminum foil. Spread remaining cream over the cake. Decorate with grated chocolate, or a whipping cream.  

Miš Maš


"tijesto" 
oko 800 g petit keksa
toplog mlijeka (čokoladno ili s kraš expresom je još bolje)

Fil iliti papica (posuđen od mađarice)
1,5 L mlijeka
15 žlica brašna
10 -12 žlica šećera (ili više-manje, ovisno kako slatko volite)
150 g čokolade za kuhanje 
2 žlica margarina
2 žlice ruma (opcionalno, ja obožavam rum, pa malo više to stavim )
1 vanili šećer
banane - što više to bolje banana
 

Priprema
U tepsiju stavimo alu foliju. Namočimo petit kekse u mlijeko (ne previše da se raspadaju) i prekrijemo dno tepsije. Namažemo kremom, poslažemo banane isjeckane na kolutiće (oguljene dakako :D). I tako po želji u visinu slažemo, završimo, dakako, s keksima. Ostavimo preko noći u hladnjaku. Sutra dan preokrenemo tepsiju na neku tacnu i skinemo alu foliju, premažemo šlagom ili meni je ostalo fila pa sam s tim. Posipamo naribanom čokoladom.

A fil se pravi tipično, litra mlijeka se stavi na vatru da zavrije, za to vrijeme pomiješamo u pola litre mlijeka brašno i šećer, dodamo u zavrelu litru mlijeka i miješamo na vatri dok se ne zgusne. Dodamo čokoladu, vanili šećer, rum (opcionalno) i margarin.

Never interrupt me when I'm eating a banana.

Ryan Stiles