KitchenAid KP2671X Series Instructions And Recipes Manual page 32

CARAMEL WALNUT BANANA TORTE
Topping
1 cup firmly packed
brown sugar
⁄ cup butter or margarine
1
2
⁄ cup whipping cream
1
4
1 cup chopped walnuts
Cake
1 ⁄ cups sugar
1
2
⁄ cup butter or
1
2
margarine, softened
1 cup (2 medium)
mashed ripe banana
1 teaspoon vanilla
3 eggs
2 ⁄ cups all-purpose flour
1
2
1 ⁄ teaspoons baking
1
4
powder
1 teaspoon baking soda
⁄ teaspoon salt
1
2
⁄ cup buttermilk
3
4
Filling
⁄ cup sugar
1
2
3 tablespoons all-purpose
flour
⁄ teaspoon salt
1
4
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoons butter or
margarine
2 medium bananas,
thinly sliced
⁄ cup whipping cream,
1
2
whipped
To make Topping, place brown sugar, butter, and
cream in small saucepan. Heat over low heat just
until butter melts, stirring constantly. Pour over
bottoms of three 8- or 9-inch round baking pans.
Sprinkle with walnuts.
To make Cake, place sugar and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 30 seconds. Stop and scrape bowl.
Add banana and vanilla. Continuing on Speed 2, mix
about 30 seconds. Continuing on Speed 2, add eggs,
one at a time, mixing about 15 seconds after each
addition. Stop and scrape bowl.
Combine flour, baking powder, baking soda, and salt
in small bowl. Add half of flour mixture to sugar
mixture in mixer bowl. Turn to Speed 2 and mix
about 30 seconds. Add buttermilk and remaining
flour mixture. Gradually turn to Speed 6 and beat
about 30 seconds. Spread batter evenly over nut
mixture in pans. Bake at 350°F for 25 to
30 minutes, or until toothpick inserted in center
comes out clean. Cool in pans about 3 minutes.
Remove from pans and cool completely on wire
racks.
Meanwhile, to make Filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in milk.
Heat to boiling over medium heat, stirring constantly.
Stir about ⁄ cup hot mixture into beaten egg in
1
4
separate bowl. Pour egg mixture into saucepan.
Cook until mixture is bubbly, stirring constantly.
Remove from heat. Stir in vanilla and butter. Cool
slightly. Refrigerate 1 hour while cake is cooling.
To assemble torte, place one cake layer, nut side up,
on large plate. Spread with half of Filling. Arrange
half of banana slices over Filling. Top with second
layer, nut side up. Spread with remaining Filling
and banana slices. Top with remaining cake layer,
nut side up. Top torte with whipped cream. Store in
refrigerator.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g pro, 65 g carb,
19 g fat, 58 mg chol, 384 mg sod.
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