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Banoffee fridge cake
- Janine Ratcliffe
Published: August 5, 2020 at 2:21 PM
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Serves 12
Easy
Total time: 30 mins
+ Overnight setting
A star rating of 4.8 out of 5.5 ratingsRate
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Everyone knows banoffee pie tastes even better the day after making, when all the flavours have had a chance to meld, so this easy fridge cake takes advantage of that
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Try our banoffee fridge cake then check out our banoffee cheesecake, Oreo fridge cake, classic chocolate tiffin, chocolate biscuit cake and more no-bake cakes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal604
- fat43.9g
- saturates25.1g
- carbs45.7g
- sugars27.6g
- fibre2.1g
- protein5.2g
- salt0.6g
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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.
Check out out best summer desserts here
Authors
Janine RatcliffeFood director
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A star rating of 4.8 out of 5.5 ratings
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