*  Exported from  MasterCook  *

                       BAILEY'S BANANA CREAM TORTE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Gifts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Banana cake
  14       oz           Carrot cake mix
   3                    Eggs
     1/2   c            Vegetable oil
     1/4   c            Hot tap water
   2                    Bananas -- mashed
                        Bailey's mousse
   2       c            Whipping cream
     3/4   c            Baileys irish cream
   2                    Envelopes unflavored
                        Gelatin
   6       lg           Egg white -- room temperature
   1       c            Super fine sugar
   4                    Bananas -- sliced
   1       c            Almonds (to 2 cups) -- crushed
                        Chocolate truffle cups -- * se

  Recipe by: Chef Susan Morrow
    * to fill with Bailey's Irish Cream BANANA CAKE
     Preheat oven to 350~, grease and flour a straight
  sided 9" cake pan. Beat last 4 ingredients well. On
  low speed or by hand; stir in carrot cake mix until
  nearly smooth. Don't over stir. Pour into prepared pan
  and bake for 20-30 minutes or until cake springs back
  when lightly touched in the center. Cool in pan for 15
  minutes. Remove from pan. Cool completely on wire
  rack. Slice horizontally into 3 layers. BAILEY'S MOUSSE
     Soften gelatine in Baileys Original Irish Cream for
  5 minutes. Then dissolve over very low heat, or in
  microwave for 1 minute, stirring every 20 seconds.
  Whip cream until peaks form, not too stiff. Fold
  Baileys Original Irish Cream mixture into cream. Set
  aside in refrigerator. In a double boiler over (not
  in) boiling water, using hand held electric mixer,
  beat the egg whites with the sugar on high for seven
  minutes. Fold together with Baileys and whipped cream
  mixture. Divide into thirds. ASSEMBLE
     Start with layer of cake, then Baileys mousse, then
  sliced bananas. Do this using all three layers. On
  sides of cake, press toasted almonds. Chill overnight.
  If desired, decorate each serving with a rosette of
  mousse topped with a chocolate truffle cup filled with
  Baileys Original Irish Cream.
    By Chef Susan Morrow, Jax Cafe, Minneapolis,
  Minnesota
 


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