Pineapple and banana fridge cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Melted Butter |
| 250 | grams | Digestive Biscuit Crumbs |
| 2 | Egg Whites | |
| 125 | grams | Melted Butter |
| 280 | grams | Icing Sugar |
| 625 | grams | Crushed Pineapple |
| 3 | Bananas; (sliced) | |
| 290 | millilitres | Double Cream |
| 1 | tablespoon | Milk |
| Grated Dark Chocolat | ||
Directions
BOTTOM LAYER
MIDDLE LAYER
TOP LAYER
1. Grease and line a 9 inch round springform cake tin.
2. Mix the crushed biscuits and melted butter together thoroughly and spoon into the base of the tin. Press down lightly using the back of the spoon.
3. Put all the ingredients for the second layer into a food mixer (except for the pineapple) and whisk for 10 minutes until thick and creamy. Drain the pineapple thoroughly and fold into the egg mixture.
4. Spread on top of the biscuits and put into the fridge to firm up.
5. Finally, slice the bananas and arrange over the top of the cake.
6. Add the milk to the cream and whisk until it softly holds its shape.
Spread over the bananas and sprinkle the top with the chocolate.
7. Keep in the fridge until required. Remove from the tin and serve.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.