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Prepare the Base: Begin by breaking the biscuits into small pieces or crumbs. You can crush them with your hands or place them in a ziplock bag and use a rolling pin to crush them finely.
Soak Biscuits: Pour the 200 ml of milk into a shallow dish. Lightly dip the crushed biscuits into the milk one by one, just enough to soften them but not soak them completely.
Layering: Arrange a layer of the soaked biscuits at the bottom of a round cake tin or serving dish.
Add Fruit: Layer the sliced bananas evenly over the biscuits. You can also add a few more fruits, such as berries or chopped kiwi, on top of the bananas for extra color and flavor.
Repeat Layers: Repeat the layers of soaked biscuits and fruit until the ingredients are used up, finishing with a layer of fruit on top.
Chill: Place the fruit cake in the refrigerator for about 4 hours, or until the cake is firm and set.
Serve: Before serving, top the fruit cake with whipped cream, cream cheese, or any extra fruits for added beauty.
Serving and Storage Tips:
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