Tourte à la banane aux noix et au caramel SUITE

15ml (3 c. à soupe) de farine tout-usage

1 ml (1⁄4 c. à thé) de sel

250ml (1tasse) de lait à basse teneur en matières grasses

1 œuf, battu

5ml (1 c. à thé) de vanille

15ml (1 c. à soupe) de beurre ou margarine

2bananes moyennes, coupées en fines rondelles

125ml (1⁄2 tasse) de crème à fouetter, fouettée

Pendant ce temps, pour faire la garniture, combinez le sucre, la farine et le sel dans une casserole moyenne.Incorporez le lait progressivement. Portez à ébullition à feu moyen en mélangeant constamment. Incorporez environ 50 ml (1⁄4 tasse) de préparation chaude à l’œuf battu dans un bol séparé. Versez le mélange d’œuf dans la casserole. Portez à ébullition, en brassant constamment. Enlevez du feu. Incorporez la vanille et le beurre. Laissez refroidir légèrement. Réfrigérez 1 heure pendant que le gâteau refroidit.

Pour former la tourte, placez une couche de gâteau, côté avec les noix sur le dessus, sur un grand plat. Étalez la moitié de la garniture. Disposez la moitié des rondelles de banane sur la garniture. Recouvrez d’une seconde couche, côté avec les noix sur le dessus. Étalez le restant de rondelles de banane et de garniture Recouvrez de la couche de gâteau restante, le côté avec les noix sur le dessus. Recouvrez la tourte de crème fouettée. Mettez au réfrigérateur.

Donne : 16 à 20 portions.

Par portion : Environ 451 cal, 7 g protéine, 65 g glucide, 19 g matières grasses,

58 mg cholestérol, 384 mg sodium.

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KitchenAid 4KSMC50S manual Tourte à la banane aux noix et au caramel Suite
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4KSMC50S specifications

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