PREPARATION
CAKE BASE
1. Crush the digestives in the blender until it becomes a flour like texture.
2. Melt the butter and mix with crushed digestives.
3. Fill the mix into a cake tin with removable bottom. (Alternatively, line bottom of cake tin with baking paper before pouring mixture in.) Flatten to smoothen with a spoon or hands and bake in preheated oven (180°C) for 15 mins. Alternatively, with the Microwave Oven, use Forced Air with the same temperature and duration without any preheating. Set aside to cool after cooking completed.
CREAM CHEESE
1. Microwave for 5 mins or steam the bananas for 10 minutes at 100°C with skin to soften.
2. In a food processor or blender, mix the cream cheese, banana (without skin), honey and eggs until homogeneous.
3. Pour the batter into the cake tin over the biscuit base and place back into preheated oven (180°C) for another 25 mins. Alternatively, with the Microwave Oven, use Forced Air with no preheating at same temperature and duration.
SALTED CARAMEL TOPPING
1. In a frying pan with medium fire, melt the sugar until caramelized.
2. Once sugar turns a caramel colour, lower the fire and mix the butter until it melts.
3. Add in whipped cream and mix well. Glaze topping over cake. Refrigerate cake for at least 6 hours before serving cold.
