KitchenAid K45SSWH Instructions And Recipes Manual page 32

CARAMEL WALNUT BANANATORTE
Topping
] cup firmlypad(ed
b!'ollT1 S_(_sal"
cup ma_arine or butter
cup cTeam
1 cup d_opped iwflnuts
Cake
1_ cups s_4ar
cup mm'gaHne or
butte_, softened
] cup (2mediun_)
mashed ripe banana
1 teaspoon w_nilla
3 %,g:_
2_ C'Ul)_ all-l)Url_O_e flour
l_ teapoons baking
polwler
] teaspoon baking soda
teaspoon salt
cup buttermilk
Filling
cup s_(g_ar
3 table_poon_ all-pulpo_e
flour
teaspoon sdt
1 cup low4_t milk
1 egg. beaten
1 teaspoon i,_nilla
] tablespoon mar_arine
or butter
2 medium banana_.
t!_)_ly sfic'ed
cup cTeam, whil)ped
To
make Topping, place brown sugar, margarine, and
cream in small saucepan. Heat over low heat just
until margarine melts, stirring constantly. Pour over
bottoms of three 8- or 9-inch round baking palls.
Sprinkle with walnuts.
To
make Cake, place sugar and margarine in mixer
bowl. Attach bowl and fiat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Add banana and vanilla. Turn to Speed 2 and
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
ill 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 ill pails.
Bake
at
350°F for 25 to
30 ininutes, or until toothpick inserted in center
coines out clean. Cool in palls about 3 inintltes.
Remove from palls and cool completely on wire
racks.
Meanwhile, to make Filling, coinbine sugar, flour,
and salt ill medimn saucepan. Gradually stir in milk.
Heat to boiling over medium heat, stirring constantly.
Stir about _ cup hot mixture into beaten egg in
separate bowl. Pour egg mixture into sancepan. Cook
until mixture is bubbly, stirring constantly. Remove
from heat. Stir in vanilla and margarine. Cool slightly.
Refrigerate 1 hour while cake is cooling.
To
assemble torte, place one cake layer, nut side up,
oil 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 ill
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.
30