First make the cream so you can enjoy the cake as soon as possible.

Mix the flour with sugar.

Pour 6 tablespoons of cold milk to flour and sugar and mix the mixture.

Make sure there are no lumps.

Boil the rest of the milk together with the torn cooking chocolate while stirring so that the chocolate melts faster.

When it boils, remove from heat, pour in the mixture and stir briefly.

Return to the heat and cook while stirring until the cream thickens.

Transfer the cream to another container so it cools faster and be sure to cover it with transparent film so that a crust does not form.

If you don't have transparent film, stir the cream on top from time to time.

Let the cream cool down to room temperature.

For the sponge cake, break whole eggs into a large bowl, add sugar and mix until foamy.

Add water and strong flour and baking powder.

At the end, sift the cocoa.

Mix everything with a mixer so that there are no lumps.

Grease and flour a 13x8 inches baking pan.

Pour the biscuit mixture.

The biscuit is baked in an oven heated to 360 Fahrenheit for 30 minutes.

Leave the baked biscuit to cool to room temperature.

To complete the cream, mix butter at room temperature.

Then pour the cooled cream into it several times and make it well with a mixer each time.

When the biscuit has cooled, spread the cream on it.

Peel the bananas and cut them into rings, then sprinkle them with a little lemon juice to prevent them from darkening.

Mix them carefully.

Arrange the bananas on top of the cream.

Finally, whip the whipped cream powder with milk according to the instructions on the package (I needed 1 1/3 cups milk for two whipped creams).

Spread the whipped cream over the bananas and smooth it out.

Leave the cake overnight in the fridge to cool.

Decorate the sliced pieces with chocolate flakes before serving.