Banana-curd pancake cake with condensed milk

Ingredients:

• 1 cup premium flour
• 2 tablespoons of sugar
• 1/2 cup milk
• 2 tbsp (30 g) unsalted butter, melted, plus more for frying
• 3 large eggs
• A pinch of salt
• 1 tbsp. dulce de leche crema or boiled condensed milk
• 1/2 cup whipped cream, plus more for serving
• 115 g of cottage cheese at room temperature
• 5 bananas, sliced
• 1.5 cups finely chopped pecans

Preparation:

1. Place flour, sugar, milk, melted butter, eggs, salt, and 1/2 cup plus 2 tablespoons water in a blender; blend for 5 seconds at a time, scraping down the sides.
   
   Pour the dough into a bowl, cover, and let it sit for 1 hour to 1 day.
2. Meanwhile, blend the dulce de leche, whipped cream, and cream cheese in a clean blender until smooth. Set aside.
3. Heat a large nonstick frying pan over medium heat. Fry the pancakes in butter, ladlefuls of batter into the pan, spreading it evenly over the pan, for 1 minute per side.
4. To assemble the pancake cakeTake a large glass casserole with a diameter of 22 cm. Pour 1/4 cup of cream cheese frosting into the bottom. Begin laying out the crepes, spreading them with cream cheese frosting and layering them with bananas and nuts. Finish with a layer of bananas and nuts.
   
   Place the pancake cake in the refrigerator to set, about 45 minutes. Slice and serve chilled with whipped cream.