Try our banoffee fridge cake then check out our Oreo fridge cake and more no-bake cakes.
Ingredients
- oil for the tin
- double cream 750ml
- vanilla extract 1 tsp
- icing sugar 2 tbsp
- Nestlé Carnation Caramel ½ x 397g tin
- digestive biscuits 30-32 (about 450g)
- bananas 6 small, sliced
- milk chocolate 50g
Method
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Step 1
Lightly oil a deep 23cm springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 604
- Fat 43.9g
- Saturates 25.1g
- Carbs 45.7g
- Sugars 27.6g
- Fibre 2.1g
- Protein 5.2g
- Salt 0.6g
