A gluten-free and dairy-free cake made with plant-based cream and artisanal gluten-free and dairy-free Canestrelli, layered with banana slices. Perfect for those looking for a light and delicious dessert.
Line the bottom of a 22 cm springform pan with parchment paper.
Peel and slice the bananas into thin rounds.
Whip the plant-based cream.
Prepare the cake base with whole Canestrelli, 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 bananas and cream again.
Decorate with some whole Canestrelli.
Refrigerate for at least 3 hours or until the cookies are well softened.
22 cm springform pan
Parchment 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) | 204.8 |
| Carbohydrates (g) | 7.23 |
| of which Sugars (g) | 6.71 |
| Fat (g) | 17.88 |
| of which Saturates (g) | 10.4 |
| Protein (g) | 4.06 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.07 |
