If you wouldn’t know that this cake is Gluten free, you would never guess it!
what you need for the cake base:2/3 cup of gluten free cake flour ( or this gluteb free blend http://www.food.com/recipe/i-cant-believe-its-not-gluten-gluten-free-cake-flour-mix-189120 ) 1/4 ground hazelnut (optional) 3 eggs separated 1 teasp. gluten free real vanilla extract 1 teasp. rum ( 1/2 or rum extract) 1 1/2 pure cocoa powder 1/2 teasp. gluten free baking powder pinch salt, pinch cinnamon 1/2 sugar
set the oven to a 425 fahrenheit or 220 celcius.
line a springfrom with parchment paper.
in a bowl, beat egg yolks, 1/4 cup of the sugar, salt, cinnamon, rum and vanilla extract + 1 tablesp. cold water with a hand mixer, until you have a creamy pale mixture. add the coco powder. beat the egg whites with the rest of the sugar. add the baking powder and flour to the egg yolk mixture, mix well. add half of the beaten egg whites to the mixture, mix well but slowly. add the hazelnut. now with a spatula fold in bit by bit the egg white into the cake batter. pour batter into the springform and bake for about 10-12 min ( depends on your oven)
let it cool of in the pan for 5 min. with a knife go around the cake to loosen it. turn the cake on a cooling rack. with a cold rag, wipe over the parchment paper so you can easily and carefully take it off. let it cool off completely.
what you need for your cream:3 ripe bananas 1 package gluten free hot cooking pudding milk 1/4 cinnamon 1 cup curd ( or mascarpone) 1/2 sour cream 4 tableps. sugar ( more or less depends how ripe you bananas are and how sweet you like your cream to be…stevia is an option as well agave nectar 1/2 teasp gelatin soaked in 1 teasp. cold water your favorite ganache recipe
cook the pudding as intructed but with half of the milk. when the pudding is done ( still hot) add your curd, sour cream, sugar and mix well. now for a few sec. ( 10 sec) heat the gelatin in the microwave till it is melted. add 2 tablesp. of the pudding-curd mixture to the melted gelatin and stir. add it back to the mixture. add the cinnamon and blend all well together.
add a cake ring around the cake base. slice the bananas in half and spread them out onto to the cake base. now cover with the pudding-curd mixture and smooth it out. let it sit in the fridge for about 3 hours. loosen the cake with a small knife and drizzle with your ganache.
enjoy, good luck 🙂