Carmel Walnut Banana Torte
- BANANA FILLING:
- 1 cup firmly packed brown sugar
- 1 cup butter (2 sticks) or margarine, softened, divided
- 1/2 cup whipping cream
- 1 cup chopped walnuts
- 1-1/2 cups granulated sugar
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 teaspoon vanilla
- 3 eggs
- 2-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- Banana Filling (recipe follows)
- 1/2 cup whipping cream, whipped
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup low-fat milk
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon butter or margarine
- 2 medium bananas, thinly sliced, divided
Preparation time 20mins
Cooking time 50mins
Place brown sugar, 1/2 cup butter, and cream in small saucepan. Cook over low heat, stirring constantly, until butter melts. Divide among three 8- to 9-inch round cake pans, turning to evenly coat bottom. Divide walnuts among pans then set pans aside.
Place granulated sugar and remaining 1/2 cup 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 mashed bananas 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 medium 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 30 seconds. Spread batter evenly over Topping in pans. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool in pans about 3 minutes. Invert onto wire racks and completely.
Place 1 cake layer, walnut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Banana Filling. Top with second layer, walnut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, walnut side up. Top Torte with whipped cream. Store in refrigerator.
Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Stir about 1/4 cup hot mixture into beaten egg in 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 cools.
Per Serving: (1/2o TORTE) ABOUT 451 CAL, 7 g PRO, 65 g CARB, 19 g FAT, 58 mg CHOL, 384 mg SOD.