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CUISINE |
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1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Spread a thin coating of whipped cream over the bottom layer of cake and
cover evenly with the drained pineapple conserve. Place a second layer of
cake on top of the fruit and spread it with another thin layer of whipped
cream. Cover with the strawberry conserve. Add a third layer of cake and
spread it with some more whipped cream.
8. Peel the bananas and slice diagonally. Dip the slices into a shallow
bowl of orange juice to prevent discoloration and arrange them on the cake.
Top with the remaining cake layer. Frost the top and sides of the cake with
the rest of the whipped cream. Refrigerate until ready to serve.
Yield: 12 Servings
Source: New Roma Bakery, "The Neighborhood Bakeshop," by Jill Van Cleave
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Mar 30, 1998
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