Banoffee fridge cake

Try our banoffee fridge cake then check out our Oreo fridge cake and more no-bake cakes.

• 57
• Total time 30 minutes
• Note + Overnight setting
• Difficulty Easy

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

• Step 1

  Lightly oil a deep 23cm springform 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

[image id="74190" size="landscape_thumbnail" align="none" title="Peach Pavlova Recipe with Mascarpone Cream" alt="Peach Pavlova Recipe with Mascarpone Cream" classes=""]

Nutritional data

• kcals 604
• fat 43.9g
• saturates 25.1g
• carbs 45.7g
• sugars 27.6g
• fibre 2.1g
• protein 5.2g
• salt 0.6g

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