-BOTTOM LAYER-
125 g Melted Butter
250 g Digestive Biscuit Crumbs
-MIDDLE LAYER-
2 Egg Whites
125 g Melted Butter
280 g Icing Sugar
625 g Crushed Pineapple
TOP LAYER
3 Bananas; (sliced)
290 ml Double Cream
1 tb Milk
Grated Dark Chocolat
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.
Yields
8 servings