Banana Cake

Make the dough: in a bowl, whisk together the egg, sugar, and vanilla with a fork

Set aside

In a food processor, combine the flour, salt, and butter

Process until it forms a crumbly mixture

Add the reserved egg and process again until it forms a dough

Remove from the processor and knead the dough on a plastic wrap

Refrigerate for 45 minutes

Take out of the refrigerator and let stand for 15 minutes

Open the dough between two pieces of parchment paper, into a circle with a diameter of 32.5cm

Remove the top layer of parchment paper and flip the dough over onto a low-rimmed baking dish, 20.5 cm in diameter

Remove the parchment paper and use a knife to trim excess dough

Poke with a fork and refrigerate for 15 minutes

Preheat oven to 200°C (hot)

Bake the dough for 20 minutes or until golden brown

Remove from the oven and let cool

Make the filling: in a bowl, whisk together the sugar, flour, and cornstarch

Add the egg and beat with an electric mixer until smooth

Heat milk to boiling point (when bubbles form on the side of the pan)

Gradually add it to the eggs, beating continuously

Transfer mixture to a saucepan and cook until thickened (test by running your finger along the back of a spoon)

Strain through a sieve, combine with vanilla extract, and mix

Let cool while stirring occasionally

In a separate pan, melt chocolate with heavy cream, stirring until smooth

Let it come to room temperature

Cover the bottom of the dough with some of the melted chocolate and refrigerate for 10 minutes

Cut 3 bananas into 5mm thick slices

Arrange them on top of the dough, forming circles, overlapping slightly

Spread the filling over them and refrigerate again for 3 hours minimum

Before serving, cut the remaining banana into diagonal slices and decorate the cake

Brush with apricot jam and drizzle with the remaining melted chocolate.