BANANA TURTLE TORTE
Steps:
- * CARAMEL Combine sugar and water in heavy medium saucepan, stir over low heat until sugar dissolves. Increase heat and bring to boil. Cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat; carefully add cream. (mixture will bubble vigorously)Return to low heat and whisk until smooth. Add butter and salt and whisk until smooth. Cool to room temperature. (can be made 3 days ahead. cover and chill. Before using, warm over low heat until just pourable). CAKE Preheat oven to 350F. Butter three 9" diameter cake pans with 1 1/2" high sides. Line bottoms of pans with parchment or waxed paper; butter paper. Combine chocolate and butter in heavy large saucepan. * Stir over low heat until melted. Cool. Whisk in eggs and sugar. Stir in flour, vanilla, and salt. Divide batter among prepared pans and spread evenly. Sprinkle 3/4 cup pecans atop each. Bake cakes about 15 minutes. Cool in pans on rack. Turn out layers and remove waxed paper. (can be prepared 1 day ahead. Store airtight).Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer pecan side up on platter. Drizzle 1/4 cup caramel over. Cover with layer of bananas. Spread 1 cup whipped cream over bananas. Drizzle 3 tablespoons caramel over cream. Repeat. Top with remaining cake layer. Drizzle 1/4 cup caramel over cake. Transfer remaining whipped cream to pastry bag fitted with large star tip. Pipe resettes of cream around top edge of torte. Garnish with bananas. Sprinkle with pecans. can be made 4 hours ahead. chill). Rewarm remaining caramel. Serve Torte with caramel.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
