For the white crust: 6 eggs 6 tablespoons flour 6 tablespoons sugar 1 sachet of baking powder
For red bark: 6 eggs 6 tablespoons flour 6 tablespoons sugar 2 pack of baking powder 2 pack of colored cake
To brown the filling: 1 bag of chocolate pudding 0.5 l of milk 3 tablespoons flour 3 tablespoons sugar 250 g margarine 2-3 tablespoons of powder sugar
For the red filling: 0.5 l of milk 4 tablespoons flour 3 tablespoons sugar 1 pack of colored cake 250 g margarine 2-3 tablespoons of powder sugar
For the decoration: 2 tablespoons honey 100 g margarine Gelatin 10 g 60 ml of water 1200 g powder sugar 1 bag red cake
Red fil: 0.5 l put milk to a boil. From that separate 5-6 tablespoons of milk and whisk with this flour, sugar and red color, no lumps. When the milk boils, cook until thickened. Put in the fridge to chill. When cool down (you will be almost the same as the crust). Whisk the butter with 2-3 tablespoons of powder sugar and slowly add the mixture, until it equals.
Brown fil: Almost the same procedure as with the red. 0.5 l of milk put to boil. Mix 5-6 tablespoons of milk with pudding, flour, and sugar that no lumps. Cook pudding and let it cool. When cool down (preferably in the refrigerator and you will be almost the same, when the crust). Whisk the butter with 2-3 tablespoons of powder sugar and slowly add the mixture, until it equals.
Bark 4 times: Whisk egg whites in firm snow. Especially UMAC whisk, then add the sugar and whisk. Connect with yolk from the white snow, add the flour and half a pack of baking powder. For red bark, eventually, put color and whisk. Bake in a round pan at 180 C until golden brown. Check with a toothpick if it’s over. It is best (if any) to put the baking paper so that you will avoid sticking. Remove from oven, place on a damp cloth, sprinkled with sugar and twist until all are complete. When cool, gently removed with a knife just a little bit of the upper layer, it does not cover. I would recommend! The crust should be easy.
Put a white crust on the surface (bell) and apply a thicker layer of the brown cue. Sort chopped chocolate bananas to coat the entire surface. Put the red crust over, and lubricate the thick layer of red cue and rank the chopped chocolate banice to cover the filling. Put a white crust over, and primed with red filling half and a half with brown. Chop chocolate bananas and cover. Put the red corner and fondant over it.
Decoration: In a smaller bowl put water and gelatin. On low heat to melt a tablespoon of honey. When it becomes liquid, add 100 g of margarine, stir all the time, until melted. When melted, remove from heat and add gelatin. Stir until gelatin break up lumps (fork). In larger bowl sprinkle about 600 g of powder sugar and the resulting mass. Stir with a spoon as you can. Add more powder sugar and knead the dough. Add 1 bag of red. Knead the dough. Weight should be sticky. Surface sprinkled with powdered sugar and stretch the dough. Make sure you do not stick, it continuously rotate and finally set on the cake.
Council: When you whisk egg whites, do not rile them in a dirty pan from the previous mass. While the crust bakes, you have time to wash the bowl, because if it is at least a little weight from the previous time left, you can not mix the solid snow (many housewives know this, but it does not hurt to warn). Garnish as desired.