How to cook
Add 1 cup of water to the 4 tbsp fructose and heat them up until the fructose dissolves. Then add the rum/cognac essence and leave it to cool.
For the cream, beat 1 cup sour cream with 1 cup fructose. Add 1 vanilla and 2 bananas, mashed to a puree, then stir well. Dissolve 1 packet of gelatin according to package directions and add it to the sour cream with bananas.
It'll get quite runny, so put the bowl in the freezer for 15 min. to harden. After, syrup each cake layer and smear it with the cream. Finally, smear the cake with the rest of the cream and decorate it with a banana that you've cut into round slices and grated chocolate or walnuts.
Leave it for several hours in the fridge.
You can substitute the fructose with plain powdered sugar and put brown sugar in the syrup. Instead of bananas, you can also use other fruits.