Banoffee Cake (dulce de leche, banana and cream)

I used a 18 cm mold. Preheat the oven to 180 degrees. For the base: 60 gr almond flour, 1 egg, 30 gr butter, a tablespoon of cinnamon and date paste or sweetener. Mix all the ingredients and refrigerate for 20 minutes. Once the time has elapsed, take out and cover the mold with the dough, making a thin layer and rising a little on the sides. Bake for eight to ten minutes until crisp and golden around the edges and let cool.

For the dulce de leche: put 250 ml of evaporated milk on the heat with the vanilla pods and the date paste. Be careful that it burns very easily. Stir and mix well until it boils. Put the gelatine in a glass with a finger of cold water and dissolve. Add the gelatin to the dulce de leche and let it cool in the refrigerator. It is convenient to stir it every fifteen or twenty minutes. When it looks creamy it is ready to use.

For the cream: whip the cream with a few drops of sweetener. Cut the banana into thin slices and set aside.

Once everything is ready, take the mold with the cookie base and add the dulce de leche (save a little for decoration). Then place a layer with the banana slices, and on top put the cream and decorate with the leftover dulce de leche. You can also chop a few ounces of chocolate and put it on top. And it is ready to eat. Keep in the refrigerator.