- 200 gr. Roley’s speculaas/ gingerbread biscuits
- 120 gr. unsalted butter
- 2 cans of condensed milk
- 1 bunch of banana’s
- 200 ml. cream
- 10 gr. icing sugar
Stap 1: Boil the (closed) cans of condensed milk for 3 hours in a pan. Ensure that there always is enough water in the pan.
Stap 2: Granulate the ginger bread biscuits.
Stap 3: Cover a tin with baking paper and use some butter to cover the sides of the tin.
Stap 4: Slowly melt the butter in a pan or in the microwave. Mix the granulated ginger bread biscuits with the butter. Add the ginger bread biscuits & butter mix to the tin.
Stap 5: If the condensed milk has cooked long enough it caralamises. Let the cans cool of before use. Add the caramalised milk to the tin and cover the ginger bread biscuit mix. Cut enough banana's into small slices. Add 2-3 layers of banana's to cover the caramalised milk. Pour the cream and icing sugar into a bowl and whip it till it turns into a more solid mass (or in whipped cream). Right before you serve the cake you add the whipped cream to cover the banana layer