A gluten-free and dairy-free cake made with plant-based cream and homemade gluten-free, dairy-free canestrelli, layered with banana slices. Perfect for anyone looking for a light yet indulgent dessert.
Line the bottom of a 22 cm springform cake tin with baking paper.
Peel the bananas and cut them into thin slices.
Whip the plant-based cream.
Prepare the cake base with whole canestrelli cookies, filling the gaps with crumbled canestrelli.
Layer the cake alternating a layer of cream, a layer of banana slices, a layer of cream, a layer of canestrelli, then more bananas and cream.
Decorate with a few whole canestrelli cookies.
Refrigerate for at least 3 hours or until the cookies are nice and soft.
22 cm springform cake tin
Baking paper
Whisk for whipping cream
Store in the refrigerator for at least 3 hours before serving.
The cookies will absorb the cream, making the cake soft and delicious.
Italia
| Energy (kcal) | 76.59 |
| Carbohydrates (g) | 8.87 |
| of which sugars (g) | 5.69 |
| Fat (g) | 3.87 |
| of which saturates (g) | 1.06 |
| Protein (g) | 2.16 |
| Fibre (g) | 0.5 |
| Salt (g) | 0.04 |
