Easy Banoffee Mess Cake

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com

You know these quick desserts that might not have the best look but are impossibly delicious? That Easy Banoffee Mess Cake is one of them: ridiculously easy and made with only 6 ingredients, it will certainly please you. It is so simple that once I made it I didn’t know how on earth I hadn’t thought about that recipe earlier.

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com
In fact this dessert resembles very much the classic Banoffee Pie but it is even easier. The ingredients are layered in a nice and easy way so that the final result is a delicious mess of wonderful tastes. Yes, indeed a mess, that’s why taking photos of this otherwise great dessert was a complete nightmare for me.

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com
I am a big fan of elegant food served in a pretty way. Probably for that reason I have been avoiding recently to make desserts in rectangular pans that are challenging to be served in a regular shape. Like the Pumpkin Tiramisu, which is one of my favourite desserts but its photos were certainly not very successful, and my Blondie with Walnuts: again quick, easy and tasty but not really good looking. I decided to take the challenge again and make this Easy Banoffee Mess Cake even though I was risking to present again not great photography.

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com
So how did I come up with the idea for it? One day I found this recipe completely by accident and I though it was a great variation of the Banoffee Pie. As you might have noticed I love making popular recipes in alternative ways so I immediately decided that trying this one was a must. The main update I did was to add some ground hazelnuts because in my view they are a great touch to any dessert with bananas. But if you don’t have hazelnuts or you don’t like them too much, you can use other nuts, for example walnuts.

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com
It literally takes 30 minutes to prepare the ingredients and to arrange them in the pan. Then you need 4-6 hours fridge time: try not to skip it otherwise the biscuits might not be moist enough when you start eating the cake. But if this doesn’t bother you, of course you can eat it straight away!
I am sure you would love this Banoffee Mess Cake and your family too! One of the greatest things about it is that you can make it together with your kids – it is so easy. Just layer up together the prepared ingredients and that’s it.

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com
Oh, and in case you were wondering, I am not really satisfied with the photos this time as well, even though the photo session took me forever. Nevertheless I couldn’t skip this recipe today because I knew you would be thankful for it 🙂

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com

Easy Banoffee Mess Cake with hazelnuts and biscuits - find the recipe at daniscookings.com
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Easy Banoffee Mess Cake
Ingredients
  • 3 medium sized bananas sliced
  • 400 ml cold whipping cream
  • 2 tbs powdered sugar
  • 250 g biscuits broken into pieces
  • 80 g raw or roasted hazelnuts ground
  • 1 can 394 g dulce de leche
  • chocolate sprinkles optionally
Instructions
  1. In a large mixing bowl whip the cream for 3-4 minutes with the mixer on high speed. Add powdered sugar and beat for another 1-2 minutes until the cream becomes very thick.
  2. In a small rectangular or round pan arrange 1 layer of crushed biscuits so that they cover well the bottom of the pan. Spread on top half of the dulce de leche (mix it well first so that its consistency becomes runnier). Cover with a layer of banana slices. Sprinkle1/3 of the ground hazelnuts on top of the bananas. Cover with half of the whipped cream.
  3. Repeat the process one more time, finishing all the prepared products. On top of the second layer of whipped cream sprinkle ground hazelnuts and chocolate sprinkles.
  4. Let the cake stay 4 to 6 hours in the fridge before serving.
Recipe Notes
Аdapted from Rejinilla

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