Pineapple And Banana Fridge Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 125 | g | Melted Butter |
| 250 | g | Digestive Biscuit Crumbs |
| 2 | Egg Whites | |
| 280 | g | Icing Sugar |
| 625 | g | Crushed Pineapple |
| 3 | Bananas, sliced | |
| 290 | Double Cream | |
| 1 | T | Milk |
| Grated Dark Chocolat |
INSTRUCTIONS
Grease and line a 9 inch round springform cake tin. 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. 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. Spread on top of the biscuits and put into the fridge to firm up. Finally, slice the bananas and arrange over the top of the cake. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 148
Total Fat: 17.2g
Cholesterol: 33.7mg
Sodium: 19.3mg
Potassium: 273.8mg
Carbohydrates: 31.5g
Fiber: 2.6g
Sugar: 16.9g
Protein: 2.5g