Banana Citrus Almond Torte Recipes

BANANA TORTE

Steps:

• Line a jellyroll pan with wax paper.
• Bake chocolate cake as per box instructions.
• When cool, remove cake from pan.
• Cut cake in two, do not cut through wax paper.
• Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
• Put approximately a one inch layer of whipped cream on one half of cake.
• Slice bananas and place in whipped cream.
• Flip other half of cake on top of first layer.
• Apply whipped cream and bananas.
• Garnish with maraschino cherries if desired.
• Store in refrigerator.
• Best if refrigerated before serving.

CHOCOLATE-ALMOND BANANA SPLITS

Steps:

• In a microwave, melt candy bars with cream. Stir until blended; keep warm. , Halve bananas lengthwise; arrange in two dessert dishes. Add ice cream; drizzle with warm chocolate sauce. Sprinkle with almonds.

ALMOND TORTE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.

BANANA CITRUS ALMOND TORTE

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat yolks till thick and pale.
• Gradually add in sugar, beating till mixture is very thick.
• Beat in lemon juice and orange rind.
• Add in bananas, meal, almonds and salt and beat until mixture is well combined.
• In a separate bowl, beat egg whites till they just hold stiff peaks.
• Fold the whites into the batter gently but thoroughly.
• Pour batter into an ungreased, 9" tube pan (3 and 1/2" deep) with a removable bottom.
• Bake in the middle of the oven for 55 - 60 minutes or until a tester comes out clean.
• Remove from oven and invert over the neck of a bottle so torte can cool upside down.
• After torte has cooled, run a thin knife around the edge and tube of the pan.
• Remove the sides of the pan and run knife under the bottom of the torte to release it.
• Carefully transfer torte to a serving plate.