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Separate the egg whites from the yolks.
In a saucepan, rub the yolks with five tablespoons of sugar. Add the milk, essence and sifted flour. Mix everything. Put the pan on the fire and chew continuously with a whisk until the composition thickens. Put the pan aside.
Put the gelatin in a bowl and pour cold water over it.
Put a saucepan of water on the fire.
In a tall bowl, mix the egg whites with a pinch of salt, then with seven tablespoons of sugar.
Put the bowl of gelatin in the pan with hot water and keep it there until the gelatin becomes liquid.
Pour the yolk cream and gelatin over the egg whites and mix everything.
I weighed the cream obtained and I weighed 1.2 kg. I kept 750 g of it as it was and the remaining 450 g I mixed it with 300 g of melted chocolate. I used 3-4 tablespoons of milk to melt the chocolate. Thus, we obtained 750 g of vanilla cream and 750 g of chocolate cream.
Place a foil in a damp tray. Put the banana slices, then pour the vanilla cream. Place a row of vanilla biscuits, then one with bananas. Pour the chocolate cream. Place the biscuits with cocoa. Let the cake cool, preferably until the next day.
To garnish, melt each chocolate separately in 100 ml whipped cream. It is then allowed to cool.
In two tall bowls, mix the rest of the whipped cream evenly. In one bowl pour white chocolate, and in the other pour milk chocolate. Mix until smooth in both cases.
Garnish the cake by combining the two creams.
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