Banana split cake

1.

Pour shortbread biscuits into a freezer bag, close and Crumble finely with the cake roll. Melt the butter in a saucepan and mix with the breadcrumbs. Brush the bottom of a springform pan (26 cm Ø) lightly with oil. Spread the crumbs on top, press firmly. Approx. Chill for 30 minutes. In the meantime, soak the gelatine. Mix egg yolks, sugar and banana juice in a metal bowl. Beat over a warm water bath (water must not boil) for about 12 minutes with the whisk of the hand mixer until thick and creamy. Remove the mixture from the stove. Squeeze out the gelatine, fold in. Stir the mixture cold over a cold water bath. Peel the bananas. Puree 4 bananas and lemon juice in a tall mixing bowl, cut 2 bananas into small pieces. Whip 250 g cream until stiff and fold into the quark, stir in the banana cream and pieces. Carefully fold the banana quark into the custard. Put the cream on the crumbs and let freeze in the freezer for about 5 hours. Put 150 g of cream and nut nougat cream in a tall mug and puree to create a creamy sauce, chill. Take the nougat sauce out of the fridge just before serving. Peel the baby bananas, cut lengthways into thin slices. Arrange in a fan shape in the middle of the cake. Whip 100 g of cream until stiff, place in a piping bag with a star nozzle and sprinkle a large cream tuff in the middle, sprinkle with grated chocolate. Decorate with a little sauce and an ice cream umbrella. Add the rest of the sauce

2.

5 hours waiting time