Recipe - Baileys Banana Cream Torte

NORMA WRENN

BANANA CAKE
14 ounce Pkg carrot cake mix
3 Eggs
One half cup Vegetable oil
One fourth cup Hot tap water
2 Bananas; mashed
Baileys mousse
2 cup Whipping cream
Three fourths cup Baileys original irish cream
2 Envelopes unflavored
gelatine
6 lg Egg white; room temperature
1 cup Super fine sugar
4 Bananas; cut or sliced up
1 cup Crushed toasted almonds to
taste; (up to 2)
Chocolate truffle cups to
fill with bailey's original
irish cream; optional

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 2030 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. Served with
Baileys 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. To
Assemble: Start with layer of cake, then Baileys mousse, then cut or sliced up
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
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
12, 1998