This is one of my favorite things to make during Christmas time. No baking needed for this Christmas Banoffee and the result is irresistibly delicious!
For the biscuit base:
100 g melted butter
300 g gingerbread cookies
For the filling:
397 g (1 tin) condensed caramel
200 g lingonberries
4 dl whipping cream
2 tbsp icing sugar
1 tsp vanilla sugar
Line a 24 cm size springform pan with baking paper. Mix the butter and the crushed cookies and press the mix onto the bottom of the pan. Spread the caramel onto the biscuit base and spread the berries on the caramel. Refrigerate for a while.
Whip the cream and add the icing sugar and the vanilla sugar. Transfer the cake onto a serving plate. Spoon or pipe the cream onto the cake and decorate with lingonberries and gingerbread cookie crumbs.
Recipe is originally from my book Emma’s Sweet Christmas
Try also my other recipes for christmas from the blog.