Banana Turtle Torte

"A picture of this was in a blow-in that was in a Gourmet Mag I got today so I search the web to find the recipe. Putting here for safe keeping. It does call for banana liqueur that I would leave out but it is up to you. Enjoy!"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
17
Yields:
1 Torte
Serves:
12-15
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ingredients

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directions

  • 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 350°F
  • 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 until set and tester inserted into center comes out with a few moist crumbs still attached, 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.
  • Top with second cake layer.
  • Repeat layering with 1/4 cup caramel, bananas, 1 cup whipped cream and 3 tablespoons caramel.
  • 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).
  • Re warm remaining caramel. Serve Torte with caramel.
  • Prep time and baking time are approximated.

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RECIPE SUBMITTED BY

I had to say goodbye to the love of my life in 2017. We were married 34 yrs. I still have 2 wonderful sons, 2 beautiful daughter in laws and now 3 grands. Starting life over is hard, moving on is of easy. Cooking gives ways to move on. I love cooking and baking for friends and my family
 
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