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Ingredients
- See part 1
Directions
- Spread a thin coating of whipped cream over the bottom layer of cake and cover proportionately with the liquid removed 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 in 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. Chill till ready to serve.
- Yield: 12 Servings
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