Banoffee Cake

12 May Banoffee Cake

Ingredients:

• 1 pack of vanilla biscuits (like Maria biscuits)
• 100 g melted butter
• 250 ml whipping cream
• 1 jar of dulce de leche
• 3 ripe bananas
• 200 g cream cheese
• 2 tablespoons sugar
• Grated or shaved chocolate (optional, for decoration)

Preparation:

• Crush the biscuits into a fine crumb and place them in a bowl.
• Add the melted butter and mix well until you get a moist, workable dough.
• Press this mixture into a removable cake tin (about 24–26 cm), covering the base and slightly up the sides. Place it in the fridge for about 30 minutes to set.
• In another bowl, mash the ripe bananas with a fork until smooth.
• Add the cream cheese and mix until the mixture is smooth and well combined.
• Stir in the dulce de leche and mix until everything is fully incorporated.
• In a separate bowl, whip the cream with the sugar until it forms stiff peaks.
• Gently fold the whipped cream into the banana mixture, keeping the texture light and airy.
• Pour the filling over the biscuit base and smooth the top.
• Refrigerate for at least 4 hours (preferably overnight) until fully set.
• Carefully remove from the tin, decorate with grated chocolate and, if you like, some banana slices.

To serve, cut with a slightly warm knife for clean, neat slices.