Havana Cake

• 3 packets gelatin
• 15 tablespoons cold water
• 1/2 liter milk
• 350 g sugar
• 3 packets whipped cream powder or 3 packets whipped cream
• sponge cake base
• locker wafer biscuits

1. This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it!
2. To make it, firstly mix the gelatine with the cold water.
3. Heat the milk and add sugar.
4. Allow to cool.
5. Once cooled, add the gelatine.
6. Finally add the whipped cream folding in carefully.
7. Either make a thin sponge base or use a bought one.
8. Place the sponge in the bottom of a spring from pan.
9. Spoon a layer of the milk mixture over the sponge.
10. Crush up the biscuits.
11. Sprinkle about one-third over the mixture.
12. Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers.
13. Finally spoon the remaining mixture on top.
14. Finish with a layer of crushed wafers.
15. Chill in the refrigerator until needed.

packets gelatin, cold water, milk, sugar, packets whipped cream powder, cake base, locker wafer

Taken from www.food.com/recipe/havana-cake-12053 (may not work)