KitchenAid 400 manual Caramel Walnut Banana Torte, Topping, Cake

Caramel Walnut Banana Torte

Topping

1cup (235 ml) firmly packed brown sugar

1⁄2 cup (120 ml) butter or margarine

1⁄4 cup (60 ml) whipping cream

1cup (235 ml) chopped walnuts

Cake

11⁄2 cups (355 ml) sugar

1⁄2 cup (120 ml) butter or margarine, softened

1cup (235 ml)

(2 medium) mashed ripe banana

1teaspoon (5 ml) vanilla

3 eggs

21⁄2 cups (590 ml) all-purpose flour

11⁄4 teaspoons (6 ml) baking powder

1teaspoon (5 ml) baking soda

1⁄2 teaspoon (2 ml) salt

3⁄4 cup (175 ml) buttermilk

Filling

1⁄2 cup (120 ml) sugar

3tablespoons (45 ml) all-purpose flour

1⁄4 teaspoon (1 ml) salt

1cup (235 ml) low-fat milk

1 egg, beaten

1teaspoon (5 ml) vanilla

1tablespoon (15 ml) butter or margarine

2medium bananas, thinly sliced

1⁄2 cup (120 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 (177°C) for 25 to 30 minutes, or until toothpick inserted in centre 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 (60 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.

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