Banana Biscuit Bliss Cake

Instructions

1. Line the bottom of the pan with plastic wrap and the sides with acetate sheets.
2. For the mousse cream, soften the gelatin in cold water for 20 minutes.
3. Whip the heavy cream with sugar and vanilla until it reaches a soft-serve ice cream consistency.
4. Gradually add the sour cream to the whipped cream, mixing gently.
5. Dissolve the gelatin in water and quickly mix it into the cream mixture.
6. To prevent the mousse from setting too quickly, place the bowl over a pot of simmering water while stirring continuously until the mousse is barely warm and slightly runny. This step ensures that the mousse won't set too early.

Assembly:

1. Pour about a third of the mousse into the prepared pan.
2. Arrange the cocoa biscuits vertically in the mousse, ensuring there are gaps between them. Work quickly to prevent the mousse from setting. After placing two rows of biscuits, freeze the pan for 5 minutes to prevent the biscuits from floating.
3. Once set, pour the remaining mousse over the biscuits, covering them entirely.
4. Add banana slices on top and cover with the remaining mousse. Chill the cake overnight.
5. If you'd like, add an optional layer of butter cream the next day: mix heavy cream with sugar, vanilla, and dissolved gelatin, then pour it over the cake.
6. Finish by decorating the cake with chocolate curls.