Setting – part one:
Place 18 cm. thick first biscuit on a cake pan and moist with syrup. Spread chocolate cream on it, top with the second biscuit and press lightly. Moist the second biscuit and keep it in the fridge until the gelatin is ready.
Soak gelatin in the cold water and let it dissolve.
Prepare banana puree add your lemon juice, sugar powder and toss on a fire to bring to boiling. Move it from the fire and beat with gelatin. Whisk in the blender and add Rum. If using orange juice it can be warmed up together with banana puree.
Setting – part two:
Take the first part of the cake, spread banana jelly evenly, top it with the third biscuit and moist. Keep it in the freezer, until the third part is ready.
Vanilla yogurt layer:
Soak gelatin in the cold water and let it dissolve. Condense the crème (but not turn it into a butter) and beat 200 gr. thick, natural yogurt with vanilla extract.
Add vanilla powder to 50 gr. yogurt and warm it up on about 75-80 C in order to get the gelatin melted. Add Gelatin, whisk and pour all of this into the crème yogurt and use immediately.
Setting – part three:
Spread the vanilla yogurt layer on the last remained biscuit and keep in the freezer for overnight.