Desserts

Gluten free chocolate banana cake

Made by:

Ingredients

For a 25 × 25 cm baking tray

3
egg 1 pinch
salt 10 dkg
sugar 1 package
vanilla sugar (10g) 7.5 dkg
soft Mizo butter 2.5 dl
gluten-free rice flour 1 teaspoon
baking soda 1/2 dl
Mizo milk (2.8%) 2 pcs
ripe bananas 10 dkg
dark chocolate finely chopped

for the cream:

25 dkg
Mascarpone 1-2 tablespoons
powdered sugar 1
lemon juice

for decoration:

to taste
lime to taste
mint leaves

Instructions:

 
For the dough, beat the eggs into a foam with a food processor then mix in the salt, the two types of sugar, and finally the soft butter. The flour is mixed with baking soda and half - two-thirds is stirred in the dough. Add milk, and mix in the remaining flour with a food processor. The banana is mashed with a fork and mixed into the dough together with the chocolate. Pour the mass into a baking tray lined with parchment paper and bake ready in a preheated oven at 175 degrees C in approx. 25 minutes, let it cool, then cut into cubes.
Mix the ingredients for the cream, fill them into a decorating bag and decorate the top of each cake with mint and thinly sliced lime rings.

 
 

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