INGREDIENTS FOR 15 SLICES:
For the dough:
- 300 g Bake-Free sponge cake-muffin flour mixture
- 10 g sweetener (1:10)
- 14 g of cocoa powder
- 1 packet of baking powder
- 20 g of melted coconut oil
- 235 g of bananas (measured without the peel)
- 250 g sugar-free almond drink
- caramel flavor to taste
For the caramel:
- 100 g of dried dates
- 100 g of natural hazelnut cream (without sweetening or cocoa, i.e. hazelnuts ground to a creamy consistency)
- 100 g warm water
For the cream:
- 100 g sugar-free vegan mascarpone
- 4 g sweetener (1:10)
To decorate:
- 10 g salted hazelnuts
- 10 g pecans
- 60 g banana (measured without peel)
PREPARATION:
For the dough, mash the bananas with a fork, but not completely, leaving small pieces, then mix with the wet ingredients. Mix the dry ingredients and work them together thoroughly. It will be a thick batter. Flatten it in our baking dish (for me, 22x8 cm silicone) and bake it in a preheated oven at 180 degrees for 45 minutes with bottom-up baking. Leave to cool on a wire rack, then cut into 3 equal-sized sheets.
For the caramel, just chop the ingredients and spread it on the sponge cake bases (leave a little for decoration) and place them on top of each other.
Just mix the ingredients for the cream and spread it nicely on top of the sponge cake. Sprinkle with chopped salted hazelnuts and a few pecans and sliced bananas. Mix the remaining caramel with a little water and drizzle it over the cake. Cut into 15 equal slices.
