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Caramel Walnut Banana Torte
Topping
1 cup (250 mL) firmly
packed brown sugar
1
⁄2 cup (125 mL) butter
or margarine
1
⁄4 cup (50 mL)
whipping cream
1 cup (250 mL)
chopped walnuts
Cake
1
1
⁄2 cups (375 mL) sugar
1
⁄2 cup (125 mL) butter
or margarine,
softened
1 cup (250 mL)
(2 medium) mashed
ripe banana
1 teaspoon (5 mL)
vanilla
3 eggs
2
1
⁄2 cups (625 mL)
all-purpose flour
1
1
⁄4 teaspoons (6 mL)
baking powder
1 teaspoon (5 mL)
baking soda
1
⁄2 teaspoon (2 mL) salt
3
⁄4 cup (175 mL)
buttermilk
Filling
1
⁄2 cup (125 mL) sugar
3 tablespoons (45 mL)
all-purpose flour
1
⁄4 teaspoon (1 mL) salt
1cup (250 mL) low-fat
milk
1 egg, beaten
1 teaspoon (5 mL)
vanilla
1 tablespoon (15 mL)
butter or margarine
2 medium bananas,
thinly sliced
1
⁄
2 cup (125 mL)
whipping cream,
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 (20- or 23-cm) 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 (180°C) 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
1
⁄4 cup (50 mL) 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
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.