Gluten-free Strawberry and Banana Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine, room temperature
- 250 grams sugar
- 16 g vanilla suar (bourbon)
- 6 medium egg (s)
- 250 g flour, luten-free (Mix it! Universal flour from Schär)
- 1 packet baking powder
- 2 packs custard powder, gluten-free
- 1 liter milk
- 100 g suar
- 500 g strawberries
- 2 large banana (s)
- 2 packs cake icing, fixed with strawberry flavor
- 500 ml water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Mix the margarine or butter with the hand mixer with whisk on the highest setting until smooth. Gradually stir in the sugar and vanilla sugar. Stir until a bound mass has formed. Stir in eggs. Mix the flour with the baking powder well, gradually stir in over a medium setting.
- Line a baking sheet (42 x 29 cm external dimensions with a high edge) with baking paper and place a baking frame on it. Pour in the dough and distribute it evenly. Bake on the middle rack for about 25-30 minutes. Then take it out and let it cool down well.
- Put 1/4 liter of milk in a measuring cup, add the pudding powder and sugar and mix everything well with the hand mixer. Bring the rest of the milk to the boil in the saucepan. Remove from the heat and use a whisk to add the mixed pudding powder and bring to the boil again while stirring constantly. Then immediately distribute evenly on the cake base. Let the pudding cool down well.
- Clean, trim and halve the strawberries. Peel and slice the bananas. Cover the bottom with a row of strawberries and a row of bananas.
- Put the icing powder in a measuring cup, bring 500 ml of water to the boil in the kettle and stir well with the powder for about ½ minute. Then distribute immediately on the cake.
- Place the cake in the refrigerator for about 1 hour and only then remove the baking frame.
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