KITCHENAID ACCOLADE 400 - Manuel (Page 28)

26
Topping
1 cup (235 ml) firmly
packed brown sugar
1 ⁄
2
cup (120 ml) butter
or margarine
1 ⁄
4
cup (60 ml)
whipping cream
1 cup (235 ml)
chopped walnuts
Cake
1 1 ⁄
2
cups (355 ml) sugar
1 ⁄
2
cup (120 ml) butter
or margarine,
softened
1 cup (235 ml)
(2 medium) mashed
ripe banana
1 teaspoon (5 ml)
vanilla
3 eggs
2 1 ⁄
2
cups (590 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 (120 ml) sugar
3 tablespoons (45 ml)
all-purpose flour
1 ⁄
4
teaspoon (1 ml) salt
1 cup (235 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 (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.
Caramel Walnut Banana Torte