A Very Short Cake

• Banana Cream
• 1 Medium Ripe Banana
• 4 Egg Yolks(room temperature)
• 1/4 cup Sugar
• 1 tablespoon Gelatin Powder
• 1/4 cup Cold Water
• 1/2 cup Almond Milk
• 1/2 cup Bailley's Irish Cream
• 1/2 teaspoon Vanilla Extract
• 1 cup Heavy Cream
• Cake
• 1 cup Almond Flour
• 1/2 cup Gluten Free Flour Blend w/ Xanthum Gum (I use Pillsbury's Multi-Purpose Blend)
• 1 3/4 cups Confectioners' Sugar
• 1 Overripe Pear
• 4 Egg Whites (room temperature)
• Pinch Salt
• 1/4 cup Granulated Sugar
• 1/2 teaspoon Vanillla Extract
• 1 Banana, cut in slices
• Handful Chopped Almonds
• Fresh Blackberries

1. Combine Gelatin powder with the cold water and set aside so it can dissolve.
2. Puree the banana in a blender or food processor until smooth.
3. With an electric mixer, beat the yolks and sugar until fluffy, then gradually add the banana and beat until fully incorporated.
4. Combine the milk and Bailley's in a saucepan and bring to the scalding point(when bubbles begin to form around the edge of the pan). Remove from heat and wait 5 minutes before pouring over the banana mixture and beat until combined.
5. Return to heat and bring to the scalding point once again. Then remove from heat and let cool. You may want to transfer it to a new bowl. Stir occasionally.
6. If the gelatin has dissolved, gently stir it and the vanilla into the mixture.
7. In a separate bowl, whip the heavy cream into soft peaks. Gently fold the whipped cream into the mixture until fully incorporated.
8. This makes a lot of cream and you'll probably have leftovers after the cake is finished. It can be used for banana cream pie, banana pudding or just spoon it over pound cake or fresh berries! I liked blackberries best.
9. Preheat oven to 350 degrees F
10. In a bowl, whisk confectioners' sugar together with both flour types.
11. Mash the pear with a fork or pastry blender then add the flour/sugar mixture and combine until fully incorporated.
12. Beat the egg whites with the pinch of salt with an electric mixer until frothy, then gradually add the sugar. Beat into a meringue, when it will be stiff, shiny and form peaks.
13. Transfer the meringue to the flour mix and with a rubber spatula, gently fold them into each other.
14. Add vanilla and continue to gently fold the batter until smooth and everything is well mixed.
15. Grease the bottom of the cake pans. Pour half the batter into each pan. The batter should cover the bottom and not be higher than a half-inch.
16. Bake for 35-40 minutes.rnThey are done when the tops are golden and the cake has pulled away from the sides of the pan.
17. Pop the cakes out onto a cooling rack and allow to cool.
18. For two single layer cakes, simply top the cakes with banana slices and a generous layer of cream and garnish with chopped almonds and blackberries. You can layer them on top of each other as well! Then refrigerate so the cream doesn't ooze when you cut the cake. If you can wait that long.
19. Serve with extra cream on the side to allow everyone to have as much cream as they want!

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Taken from food52.com/recipes/76184-a-very-short-cake (may not work)