# Blend the eggs,
flour and
sugar for about 10-15 minutes.
# Add baking powder and
cocoa, and then mix a little.
# Pour into a greased mould.
# Preheat the oven to 347 F, and cook for about 45-50 minutes.
# After resting the cake for about an hour, cut it cross-wise into 2 pieces.
# For preparing the cream; add
milk, starch,
flour, egg, and granulated
sugar,
cocoa into a pot while they are cold, and then cook until it reaches a thick pudding consistency. And then let the cream stand for cooling down.
# Blend the cold cream for about 2-3 minutes. Add 1/3 cup chocolate chips and finely sliced
bananas on it.
# Stir well.
# By this way your cream is ready.
# Pour half of the syrup which is prepared by dissolving 1 tbsp
sugar in 1 cup water all over half of the cake.
# Place this half of the cake into the mould which you cooked the cake.
# Pour the cream all over the cake and flatten while the cake is in the mould yet.
# Place the remaining half of the cake on the cream and pour the remaining syrup all over it very well. And then rest it in the fridge for about 1 hour.
# Just before ending the 1 hour rest time prepare the covering cream.
# For preparing the covering cream put 1 cup
milk, 1 cup water, granulated
sugar,
cocoa, starch and
flour, then mix all them altogether while they are still cold, and then stir constantly while it is over heat.
# While the cream reaches the consistency which has a bit thickness but liquid yet, remove it from the stove, then add vanilla and margarine and then mix.
# Pour this cream on the cake which is resting in the fridge.
# There is no need to flatten its upper side, but you can flatten its side by the help of a knife.
# You can serve the cream cake after resting it in the fridge for about 2 hours.
