Banoffee fridge cake
Banoffee is a very popular pie that consists of a graham cracker crust with a toffee/dulce de leche and banana filling. It’s all topped off with whipped cream and chocolate shavings. The name comes from the ingredients – “banana” and “toffee”. It’s an indulgent pie comprised of two very delicious flavors that just work so well together.
How to
1. Lightly oil a deep 23cm springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
![Banoffee fridge cake](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/07/Banoffee-fridge-cake-1.jpg?resize=201%2C300&ssl=1)
2. Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.
3. Put a layer of digestives in the bottom of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.
4. Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.
![Banoffee fridge cake](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/07/Banoffee-fridge-cake-2.jpg?resize=200%2C300&ssl=1)
5. Repeat with another layer of biscuit, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer.
6. Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.
7. Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate. Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings. Cut into wedges to serve.