KITCHENAID KSMc50 - Manual (Page 31)

29
topping
1 cup firmly packed
brown sugar
1 ⁄
2
cup butter or
margarine
1 ⁄
4
cup whipping cream
1 cup chopped
walnuts
cake
1 1 ⁄
2
cups sugar
1 ⁄
2
cup butter or
margarine, softened
1 cup (2 medium)
mashed ripe banana
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
filling
1 ⁄
2
cup sugar
3 tablespoons all-
purpose flour
1 ⁄
4
teaspoon salt
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoons butter
or margarine
2 medium bananas,
thinly sliced
1 ⁄
2
cup 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 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 5 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
⁄
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 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: 6 to 20 servings.
Per serving: About 45 cal, 7 g pro, 65 g carb,
9 g fat, 58 mg chol, 384 mg sod.
caramel walnut Banana torte