Banana caramel cake

Ingredients

•  1 x 9 inch round vanilla sponge
• 80 g Peppermint crisp chocolate
•  1 x tin Caramel treat (boiled condensed milk)
• 3 Bananas
•  250 ml Fresh cream
• 40 g  Chocolate ganach

Method

•  Cut sponge  cake in 4 slices.
• Slice the banana.
•  whip cream until just stiff.
•  Spread caramel on slice cake and arrange banana on top.
•  Spread a little fresh wiped cream on bananas.
•  Repeat until all layers is done and on top of each other.
•  Cover the cake with whipped cream.
•  Make a paper piping bag and fill with melted ganach.
•  Pipe a circle with ganach on the edge of the cake allowing it to drip down  the sides.
•  Cut the frozen Peppermint crisp and sprinkle on top.
•  Pipe rosettes with cream  as many slices as you need.
•  Chill the cake before serving.