Cream-filled Banana Cake with Rosewater Gelato

In a bowl, beat rapidly the butter or margarine, all-purpose flour, wheat flour, and chopped almonds or caju nuts

Finally, add the egg

This dough should not be beaten for too long

Wrap in plastic wrap and refrigerate for 24 hours

On a smooth surface dusted with wheat flour, roll out the dough to a circle large enough to line a 24 cm diameter cake pan

Refrigerate for 1 hour

While this is happening, peel the bananas, cut them into slices, and soak them in lime juice until the time of use

Preheat the oven to high heat (220°C)

Lining the cake pan with parchment paper, fill with raw rice

Bake for 25 minutes

Remove the parchment paper and rice

Filling with vanilla cream and topping with banana slices arranged decoratively

In a saucepan, melt the rosewater gelato (if it's too hard, add a little water), strain through a sieve, and let cool before pouring over the bananas, taking care to cover the entire surface of the cake

Creme de baunilha

In a saucepan, combine heavy cream, milk, and vanilla extract

Heat until warm, then remove from heat

In a bowl, beat the all-purpose flour with eggs, using an electric mixer on medium speed, until thickened

Add cornstarch, stirring gently

Pour the warm cream mixture into the egg mixture, beating well

Return the saucepan to the heat and cook, stirring constantly, until boiling

Cook for 1 minute and remove from heat

Allow to cool before using.