Name: Caramel no-bake cake
Prep time: 240 min
Cook time: 240 min
Total time: 240 min
Yield: 12
Ingredients: 1 l of whole milk; 2 egg yolks; 3 tablespoons medium-grade wheat flour; 3 tablespoons potato starch; 120 g sugar; 200 g softened butter; 500 ml whipping cream (30–36 %); 4 tablespoons powdered sugar; 400 g cookies (BeBe, "esíčka" or butter cookies); 3–4 bananas; juice of 1/3 lemon; 1 can of caramel cream (approx. 510 g)

Pour 250 ml of milk into a bowl, add the egg yolks, medium-grade flour, potato starch and sugar. Whisk into a smooth, lump-free mixture. Bring the remaining 750 ml of milk to a boil in a pot, then pour in the prepared mixture and cook, stirring constantly, until thickened. Remove the pudding from the heat and let it cool completely.

Beat the softened butter until fluffy and gradually beat in the cooled pudding. A smooth and delicate cream will form.

Whip the cold cream with the powdered sugar into stiff whipped cream and set aside.

Peel the bananas, slice them into rounds and lightly drizzle them with lemon juice so they don't brown.

Line a mold or a small baking tray (approx. 20 × 25 cm) with parchment paper. Arrange the cookies on the bottom Spread about 1/4 of the pudding cream Add the bananas Spread another 1/4 of the cream and cover with cookies Set aside 2 tablespoons of caramel cream, spread the rest over the cookies Add another layer of cookies and the remaining pudding cream Cover with cookies and spread the whipped cream on top

Gently heat the reserved 2 tablespoons of caramel cream in a water bath until liquid, and drizzle it over the cake. Chill the dessert in the refrigerator for at least 3–4 hours, ideally overnight.