Banana and Blackcurrant No-Bake Cake Recipe

"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:

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.