"This no-bake cake contains very little added sugar, yet it’s naturally sweet thanks to ripe banana powder. I also used blackcurrant powder, which added a refreshing touch to the cake. Although berry and fruit powders are most commonly used in smoothies or porridges, they can work wonderfully in desserts too." - Aušra.
Ingredients:
BASE:
- 150 g square biscuits (I used sugar-free biscuits with sweeteners)
- 50 g melted butter
CAKE CREAM:
- 250 g mascarpone
- 250 g natural yogurt
- 200 ml cream (35% fat)
- 6 tbsp banana powder
- 2 tsp blackcurrant powder
- 2 tbsp sugar
- A pinch of vanilla sugar
- 1 tbsp nut butter
- 10 g gelatin (mixed with 4 tbsp cream + 2 tbsp water) (I used Dr. Oetker)
CAKE TOPPING:
- 200 ml cream (35% fat)
- 1 packet (9 g) cream stabilizer
- 1 tbsp sugar
- 1/2 tbsp nut butter
- Banana slices, a handful of crushed peanuts, and blackcurrant powder for garnish
Preparing:
- Crush the biscuits into crumbs using a food processor and mix with melted butter. Line a round 20 cm baking tin with parchment paper. Pour in the biscuit mixture and smooth the surface with a spoon. Place in the refrigerator for 10 minutes.
- Meanwhile, prepare the gelatin: mix it with 4 tbsp of cream and 2 tbsp of water, then let it soak. Melt it in a steam bath (do not boil), then allow it to cool slightly.
- In a large bowl, whip the room-temperature mascarpone, yogurt, and cream for about 4–5 minutes. Add the banana powder, blackcurrant powder, sugar, and vanilla sugar, and mix well.
- Add a few tablespoons of the prepared cream to the cooled gelatin. Gradually pour the gelatin mixture into the bowl with the cream and whip thoroughly.
- Pour half of the cream into the baking tin. Using a piping bag, squeeze in a tablespoon of nut butter. Pour in the remaining cream.
- Place in the refrigerator for at least 4 hours or leave overnight.
- Whip the cream together with sugar and cream stabilizer. Using a piping bag and nozzle, decorate the sides of the cake with whipped cream. Top the cake with nut butter, banana slices, crushed peanuts, and a sprinkle of blackcurrant powder.
Thanks to the Skanauk su Aušra for the recipe.
