Layer Cakes
For the banana cake (21 cm round springform tin):
A light, fruity no-bake banana cake with a delicate lemon flavour and juicy blueberries. Made with ripe bananas, Gellwe Lemon Flavour Jelly and a base of soft sponge fingers, this refreshing dessert combines a creamy banana layer with fresh fruit and a glossy jelly topping. Perfect for summer gatherings, family celebrations or whenever you're craving something sweet without turning on the oven.
Melt the butter in a small saucepan. Remove from the heat, add the hot water and the contents of two sachets of Gellwe Lemon Flavour Jelly. Stir until completely dissolved. Peel three bananas, blend until smooth, then add to the jelly mixture and stir to combine.
Line the base of a 21 cm round springform cake tin with the sponge biscuits and pour a few tablespoons of the banana mixture over them.
Arrange a ring of blueberries around the edge and refrigerate or freeze until the mixture begins to set. Once the blueberries and sponge biscuits are firmly attached to the base of the tin, pour in the remaining banana mixture and return to the refrigerator.
Meanwhile, dissolve the remaining sachet of Gellwe Lemon Flavour Jelly in 1½ cups of hot water and leave to cool.
Slice the remaining bananas. Arrange them and the remaining blueberries over the set banana layer, then pour over the jelly once it has begun to thicken slightly. Refrigerate for several hours until completely set.
Enjoy!
