Havana Cake

READY IN:
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 3
    packets gelatin
  • 15
    tablespoons cold water
  • 12
    liter milk
  • 350
  • 3
    packets whipped cream powder or 3 packets whipped cream
  • sponge cake base
  • locker wafer biscuits
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DIRECTIONS

  • This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it!
  • To make it, firstly mix the gelatine with the cold water.
  • Heat the milk and add sugar.
  • Allow to cool.
  • Once cooled, add the gelatine.
  • Finally add the whipped cream folding in carefully.
  • Either make a thin sponge base or use a bought one.
  • Place the sponge in the bottom of a spring from pan.
  • Spoon a layer of the milk mixture over the sponge.
  • Crush up the biscuits.
  • Sprinkle about one-third over the mixture.
  • Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers.
  • Finally spoon the remaining mixture on top.
  • Finish with a layer of crushed wafers.
  • Chill in the refrigerator until needed.
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