Ingredients
2 teaspoons powdered gelatine
350g box frozen Sara Lee Banana Cake
300ml tub thickened cream
¾ cup Nestle Caramel Top ‘n’ Fill
1 banana, sliced diagonally
Method
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Grease a medium loaf pan (top measures 12cm x 22cm x 6cm deep). Line base and sides with baking paper, extending paper 4cm above pan edges.
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Sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool to room temperature.
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Remove frozen cake from foil tray. Place on a board. Cut cake horizontally in half. Set aside the top layer.
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Trim about 2cm from one long side of the base cake layer. Place in prepared pan, using trimmings to fill gaps.
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Beat cream in a small bowl of an electric mixer until soft peaks form.
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Whisk caramel in a bowl until smooth. Using the whisk, fold in half the cream, then gelatine mixture until combined. Pour into pan. Smooth over top.
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Trimming to fit, place the top layer of cake into pan. Spread remaining cream over top. Loosely cover with plastic wrap. Refrigerate for about 3 hours, or until firm.
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To serve, lift cake from pan onto a serving plate. Decorate with banana.
TIP! For a change, replace banana cake with frozen carrot cake. Dessert can be assembled and refrigerated up to one day ahead.
