Banoffee Mousse Cake – Gluten Free
This recipe evolved from the banana teacakes I made in my last post. Typical of my mind to do a full circle from gluten, dairy free, ultra healthy teacakes to something as decadent as banoffee pie! But I started thinking, yes the teacakes are nice and light and tasty and oh so virtuous but …….what about a bit of chocolate or caramel and bingo….banoffee pie came right in there. I decided to top the banana almond gluten free base with a caramel mousse which would match the light teacake more than the traditional heavy caramel. My work team cake testers gave it the thumbs up too, it had all the right flavours but didn’t leave you feeling as full as a traditional banoffe pie.
It takes a little longer to make than banoffee pie but certainly worth the effort and gluten intolerant people at least you can indulge in something you wouldn’t normally get the chance to eat. I used ready made caramel (yes I know that’s cheating) from ‘highlander‘, Nestle products which is sweetened condensed milk turned to caramel in a tin but if you aren’t able to source this or something similar I have also offered a link to an easy recipe to make caramel sauce.
Ingredients – banana almond gluten free base
- 3 eggs, separated
- 100g ground almonds
- 3 very ripe bananas, sliced
- 1 tablespoon honey
- Heat oven to 160 degree centograde
- Grease and line an 8 inch loose bottom cake tie (with at 2 inch high sides)
- Place the egg yolks, honey and sliced bananas into a bowl and blend with a whiz stick or electric whisk for 2 minutes. Mixture will become light, smooth and fluffy, doubling in volume.
- Add ground almonds to egg yolk mixture and fold through.
- Whisk eggs whites to ’soft peak’ consistency.
- Fold egg yolk and egg white mixture together, do not beat as this is key to the cake rising and staying light.
- Spoon into cake tin and bake for 20 – 25 minutes or until a skewer comes out clean. Note, the sponge does not go very brown, probably because there is no fat or high sugar content.
- Leave in tin for assembly of cake.
Ingredients – Carmel mousse
- 4 bananas, sliced
- 350g caramel sauce
- 3 teaspoons gelatin powder
- 200 ml whipping cream
- 1/4 cup boiling water
- Beat carmel sauce till smooth (if using tinned).
- Whip cream to soft peak consistency.
- Dissolve gelatin powder in 1/4 cup boiling water until completely dissolved (or to manufacturers instructions, mine is 1 teaspoon to 200ml of liquid).
- Beat dissolved gelatin into caramel sauce.
- Fold cream into caramel, keeping it light.
Assembly of cake
- Cover teacake base with a layer of sliced bananas.
- Pour mousse over bananas and place in fridge, allow at least an hour to set.
- Decorate with more whipped cream and chocolate flakes.
Easy caramel sauce recipe here