Banoffee fridge cake
- Preparation and cooking time
- Total time
- + Overnight setting
- Easy
- Serves 12
Ingredients
- oil, for the tin
- 750ml double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- ½ x 397g tin Nestlé Carnation Caramel
- 30-32 (about 450g) digestive biscuits
- 6 small bananas, sliced
- 50g milk chocolate
Method
- STEP 1
Lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
- STEP 2
Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.
- STEP 3
Put a layer of digestives in the bottom of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.
- STEP 4
Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.
- STEP 5
Repeat with another layer of biscuit, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer.
- STEP 6
Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.
- STEP 7
Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate. Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings. Cut into wedges to serve.
