700 g sour cream
300 g crackers
100 g Chocolate
? glass sugar
3 glass d. coconut
2 Art. l. lemon juice
Clear bananas, cut them into thin circles, put on the bottom of the form, put on top of crackers.
Beat cream, adding some of the sugar, until a fluffy foam, put sour cream on crackers.
Remove banana cake in the refrigerator for 3 hours.
Turn over cooled cake on a platter, sprinkle with lemon juice, grate the chocolate and mix with coconut and sprinkle the top and the side face of the cake.