Saturday, 10 January 2015


2 packets duncan hines devils food cake
2 x 300 ml bottles thickened cream
3 tablespoons nestles banana quik
3 teaspoons strawberry essence
3-4 drops pink food colouring
2 tablespoons icing sugar
2 large bananas
large punnet of strawberries

250 grams dark cooking chocolate
125 mls thickened cream

make the cakes according to directions.

(or make 2 of your own recipe)

cool completely.

In a heatproof bowl over a pot of boiling water, melt the chocolate and the 125 mls cream, stirring till smooth.

remove from heat and put aside to cool.
stir occasionally

whip 300 mls cream with the 3 tablespoons banana quik.

in  a separate bowl, whip the other 300 mls cream with the strawberry essence, food colouring and icing sugar.

slice the bananas and strawberries.

cut cakes in half and level off the top of one.

place bottom of cake onto a plate.

cover with banana cream and sliced bananas.

place levelled  cake top on top of bananas.

cover with strawberry cream and sliced strawberries.

cover with the top half of the second cake.  (you either eat or throw out the bottom section)

stir the ganache well, then spread over top of cake, letting some drizzle down the sides.

decorate with more bananas and strawberries.

best  filled  and iced just before service so bananas don't go brown.
refrigerate left overs.

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