How to make
First, beat the eggs with the brown sugar in a suitable bowl. Dissolve the starch in a little water, so that it does not become lumpy and add it to the egg mixture.
Grind the bananas in a chopper and add them to the ingredients mentioned above. Finally, add the mascarpone.
Move everything into a pot over low heat and stir with a wooden spatula until the cream thickens and turns into a smooth, thick paste (if the mascarpone does not dissolve, blend the mixture for the cream before the whole procedure).
After the cream is ready, let it cool. Meanwhile, bake the crumbs in a pan covered with parchment paper.
Mix the ingredients for the crumbs, knead them by hand and bake them in portions. As soon as they are ready, let them cool down as well.
Finally, assemble the cake in a cake tin, the bottom of which is covered with parchment paper (in this case, diameter 20 cm). Arrange a layer of crumbs, a layer of cream, a layer of crumbs, a layer of cream and finish of with a layer of crumbs.
Cover the banana cake with foil and leave it overnight in the refrigerator. The decoration is optional.
The gluten-free no-bake banana cake is ready.
