Yield: 1 Servings
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Spread a thin coating of whipped cream over the bottom layer of cake and cover evenly with the drained pineapple conserve. Place a second layer of cake on top of the fruit and spread it with another thin layer of whipped cream. Cover with the strawberry conserve. Add a third layer of cake and spread it with some more whipped cream.
8. Peel the bananas and slice diagonally. Dip the slices into a shallow bowl of orange juice to prevent discoloration and arrange them on the cake.
Top with the remaining cake layer. Frost the top and sides of the cake with the rest of the whipped cream. Refrigerate until ready to serve.
Yield: 12 Servings
Source: New Roma Bakery, "The Neighborhood Bakeshop," by Jill Van Cleave Posted to TNT Recipes Digest by "Peggy L. Makolondra" <pmakolon@...> on Mar 30, 1998