Fruit cream: two bananas, pineapples and juice from canned pureed. Add orange liqueur and confused. Gelatin is poured in about 100 ml cold water and allowed to swell. Then pour 300 ml boiling water to dissolve. Gelatin is poured into a banana-pineapple puree and stir. Thus obtained cream break in two. One half remained so - as fruit cream, while the second half is used for the preparation of Crispi cream. Crispi cream: two types of cream are broken down in a blender and mix with the second half of the fruit gelatin. Add 1 cup rice crisps and pine nuts and stir well. Assembling: The bottom of the form cake covered with a row biscuits and smeared with all Crispi cream. On it are arranged sliced ​​peeled bananas. On them smeared with half a banana-pineapple puree. It is the second order biscuits. They sprinkle with 1/2 cup rice crisps and smeared with the remaining half of a banana-pineapple puree. Smoothed with a silicone spatula. cake in the refrigerator for 3-4 hours or 1 night. frosting: cake pour melted in a water bath natural coating, a little hazelnut and butter. Prepared dark chocolate. Decoration: White chocolate, hazelnut and a little butter melting in a water bath. On dark glaze drips spiral or parallel lines and form waves with a wooden skewer. * Instead of cocoa biscuits - can be used biscuits and delicious becomes cookies AMAREA * *. * Pine nuts successfully replaced with walnuts, hazelnuts or almonds. * Due to lack of orange liqueur - used whiskey cream, but only 50 ml. * Do not put hazelnut butter absence, but this does not affect the glaze and pattern - at least visually. * I enjoyed and rice crisps - just not found in stores. Probably with hazelnut butter and Crispin will become more tasty, but next time will try.