CARMEL WALNUT BANANA TORTE RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 24
Steps:
- Place brown sugar, 1/2 cup butter, and cream in small saucepan. Cook over low heat, stirring constantly, until butter melts. Divide among three 8- to 9-inch round cake pans, turning to evenly coat bottom. Divide walnuts among pans then set pans aside. Place granulated sugar and remaining 1/2 cup 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 mashed bananas 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 medium 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 30 seconds. Spread batter evenly over Topping in pans. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool in pans about 3 minutes. Invert onto wire racks and completely. Place 1 cake layer, walnut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Banana Filling. Top with second layer, walnut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, walnut side up. Top Torte with whipped cream. Store in refrigerator. Banana Filling: Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Stir about 1/4 cup 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 cools. Per Serving: (1/2o TORTE) ABOUT 451 CAL, 7 g PRO, 65 g CARB, 19 g FAT, 58 mg CHOL, 384 mg SOD.
CARAMEL WALNUT BANANA TORTE
Always a hit, I got this recipe from the Kitchen Aid Stand Mixer instruction book. It's a bit complicated but it is more than worth the effort. My family and friends love it. I like to think it is better for you since it has no sugary frosting! Sometimes I sneak whole wheat flour and/or some flax seeds into the cake to make it healthier. When we have bananas that get too ripe I toss them in the freezer, then I have ripe bananas ready to use at all times, just defrost!
Provided by JewelryMaker
Categories Dessert
Time 1h15m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 22
Steps:
- TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
- Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
- CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
- Add banana and vanilla, mix thoroughly.
- Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
- Combine flour, baking powder, baking soda, and salt in small bowl.
- Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
- Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
- Spread batter evenly over nut mixture in pans.
- BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
- Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
- FILLING: Combine sugar, flour and salt in medium saucepan.
- Gradually stir in milk.
- Heat to boiling over medium heat, stirring constantly.
- Beat the egg in a separate bowl.
- Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
- Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
- Remove from heat and stir in vanilla and margarine. Cool slightly.
- Refrigerate 1 hour or more until cake is cool and ready to assemble.
- ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
- Spread with half of filling. Arrange about 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 with whipped cream just before serving.
- Store in refrigerator.
Nutrition Facts : Calories 416.1, Fat 16.6, SaturatedFat 4.7, Cholesterol 61.1, Sodium 336.3, Carbohydrate 62.9, Fiber 1.7, Sugar 42.9, Protein 6.3
WALNUT TORTE
Provided by Roland Foster Miller
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
- Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
- Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
- Sprinkle top with confectioners' sugar.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 28 grams
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BANANA TURTLE TORTE
Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
- Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
- Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
- Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 15 g, TransFat 0 g
CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE
Provided by Jill O'Connor
Categories Cake Rum Mixer Dessert Bake Banana Walnut Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- For topping:
- Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
- For cake:
- Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
- Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.
BANANA TORTE
Handed down from my mother, one of my favorite dessert recipes. Definitely not low cal - but worth it.
Provided by Minxkat1
Categories Dessert
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs with melted butter.
- Pat into bottom of large rectangular baking dish.
- Place in fridge.
- Let stand one hour.
- Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
- Spread on top of graham crust.
- Placed sliced bananas over the top of creamed mixture.
- Then spread cool whip over bananas.
- Place in fridge, let stand at least four hours before cutting into squares and serving.
CHOCOLATE, CARAMEL, AND WALNUT TART
Categories Food Processor Chocolate Nut Dessert Bake Walnut Fall Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.
- Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.
- Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
- For filling:
- Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.
CARAMEL NUT TORTE
"The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Line two 6-in. round baking pans with parchment; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks. , In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds., Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely., In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool., In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over 1 cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency., Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.
Nutrition Facts : Calories 468 calories, Fat 28g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 276mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
WALNUT CARAMEL CAKE
"I once enjoyed a nutty chocolate-caramel cake at a teahouse," writes Deanna Richter. "I eventually happened upon a similar recipe that dresses up a boxed cake mix." The Elmore, Minnesota baker says the moist cake is a hit, especially with chocolate lovers, whenever she serves it.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake., Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack.
Nutrition Facts :
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
More about "carmel walnut banana torte recipe 455"
CARAMEL TORTE : RECIPES
From reddit.com
BANANA WALNUT TORTE CUPCAKES – EAT WELL
From canolaeatwell.com
CARAMEL WALNUT BANANA TORTE | KITCHENAID ACCOLADE 400 …
From modes-d-emploi.com
CHOCOLATE WALNUT SALTED CARAMEL TORTE | METALBIO.COM
From metalbio.org
CARAMEL WALNUT BANANA TORTE RECIPE - FOOD.COM
BANANA WALNUT TORTE - PREVENTION
From prevention.com
CARMEL WALNUT BANANA TORTE RECIPE
From pinterest.ca
CARMEL WALNUT BANANA TORTE RECIPE
From pinterest.ca
CARAMEL TART RECIPE – QUICK & EASY | 2-3 INGREDIENTS
From sweet2eatbaking.com
BANANA CREAM TORTE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CARAMEL WALNUT BANANA CAKE RECIPE | DASH OF SAVORY
From dashofsavory.com
CARAMEL BANANA WALNUT TORTE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
CARAMEL TORTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: BANANA CARAMEL & WALNUT FRO-YO SANDWICHES
From cbc.ca
CARAMEL BANANA NUT CAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
BANANA CAKE (WITH SALTED CARAMEL FROSTING) - COOKING CLASSY
From cookingclassy.com
BANANA WALNUT TORTE [727X543] : FOODPORN - REDDIT.COM
From reddit.com
5 MINUTE CARAMEL WALNUTS (SUPER EASY AND ADDICTIVE) - KITCHEN
From kitchenathoskins.com
CHOCOLATE WALNUT SALTED CARAMEL TORTE - MEANINGFULMAMA.COM
From meaningfulmama.com
BANANA WALNUT CAKE WITH CARAMEL FROSTING - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
CARMEL TORTE - RECIPES | COOKS.COM
From cooks.com
BANANA TORTE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CARAMEL BANANA PECAN CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BANANA NUT TORTE - RECIPE | COOKS.COM
From cooks.com
RECIPE: BANANA-WALNUT-CHOCOLATE TORTE - RECIPELINK.COM
From recipelink.com
CARAMEL BANANA NUT BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
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