2 teaspoons powdered gelatine
350g box frozen Sara Lee Banana Cake
300ml tub thickened cream
¾ cup Nestle Caramel Top ‘n’ Fill
1 banana, sliced diagonally
Grease a medium loaf pan (top measures 12cm x 22cm x 6cm deep). Line base and sides with baking paper, extending paper 4cm above pan edges.
Sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool to room temperature.
Remove frozen cake from foil tray. Place on a board. Cut cake horizontally in half. Set aside the top layer.
Trim about 2cm from one long side of the base cake layer. Place in prepared pan, using trimmings to fill gaps.
Beat cream in a small bowl of an electric mixer until soft peaks form.
Whisk caramel in a bowl until smooth. Using the whisk, fold in half the cream, then gelatine mixture until combined. Pour into pan. Smooth over top.
Trimming to fit, place the top layer of cake into pan. Spread remaining cream over top. Loosely cover with plastic wrap. Refrigerate for about 3 hours, or until firm.
To serve, lift cake from pan onto a serving plate. Decorate with banana.
TIP! For a change, replace banana cake with frozen carrot cake. Dessert can be assembled and refrigerated up to one day ahead.