Malaga pie recipe

Start by making the cream. Put the milk, flour and sugar in the pot.

Whisk it well and cook until it thickens.

Add the butter and melt while stirring.

Take the mixture from the stove and leave it to warm.

In the meantime, prepare the ganache.

Heat the liquid cream on the stove without boiling.

Put small slices of chocolates into them and melt them.

Remove it in the closet to cool.

Cut the sponge cake to the size of the bananas.

Spread the cake slices from the cold cream and put a banana on it.

Do the same with all the sponge cake slices.

Put the baking wire on the baking tray.

Line up the malagas at intervals.

Pour the cooled ganache sauce over the bananas.

Make sure the malaga is covered with sauce.

Put the peanut pieces in a plate.

Smear the sides of the malaga with peanut pieces.

Take the chocolate sauces strained from the oven wire onto the tray into the refrigerator bag.

You can decorate the malaga by piercing its corner with a needle.

After 30-40 minutes in the fridge, your banana malaga is ready. You can enjoy it.