Peel the bananas and cut into slices.
Whip the cream. Stir the QimiQ Vanilla until smooth and fold into the whipped cream together with the vanilla sugar.
Line the cake tin with 1/3 of the biscuits. Spread 1/3 of the cream on top and spread half of the bananas on top. Then follow with another third of the sponge cake, 1/3 of the cream, the second half of the bananas, and the last third of the sponge cake.
Finish with the rest of the cream.
Chill the cake in the refrigerator for a few hours.
Preparation Tip:
Sprinkle with brittle or coconut flakes.
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