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The word “banoffee” comes from the conglomeration of bananas and toffee joined together. Banoffee pie cake combines these flavors with a banana layer cake, dulce de leche caramel buttercream, and fresh bananas on top. Make an easy, yet impressive, layer cake to impress company, celebrate a birthday, or supersize into a wedding cake!
Turn onto a cooling rack and leave to cool completely. For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana. Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee.
If you don’t plan on serving Banoffee cake right away, store it in the refrigerator up to 3 days, well covered. The cake, frosting, and bananas all taste best when at room temperature, so be sure to set out several hours before serving.
Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
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