Banana Turtle Torte Recipes

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.

Steps:

• Line 8-inch round pan with plastic wrap; set aside. Beat cream cheese and ice cream topping in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon 3/4 cup cream cheese mixture into prepared pan; spread to within 1 inch of edge. Cover with 10 cookies, top sides down and overlapping cookies as necessary to form even layer. Repeat layers 4 times. Refrigerate 2 hours.
• Invert dessert onto serving plate just before serving. Remove plastic wrap. Spoon remaining COOL WHIP into medium microwaveable bowl; stir in semi-sweet chocolate. Microwave on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread over dessert.
• Slice banana. Use to garnish dessert along with the nuts.

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.

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.

Steps:

• Preheat oven to 350°F.
• Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.
• Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.

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.

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. , For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.

Steps:

• Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
• Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
• Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
• Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.

Steps:

• Arrange 24 wafers, flat-sides down, on bottom of parchment-lined 9-inch springform pan.
• Reserve 1/2 oz. chocolate. Microwave remaining chocolate, 1 cup marshmallows and 1/2 cup milk in microwaveable bowl on HIGH 2 min.; stir until smooth. Pour over wafers in pan.
• Stand remaining wafers, rounded-sides out, around edge of pan, pressing slightly into chocolate to secure; top with bananas.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping and remaining marshmallows; spread over bananas. Refrigerate several hours or until chilled.
• Run knife under warm running water; use to loosen dessert from rim of pan. Remove rim. Cut reserved chocolate piece into shavings. Top torte with remaining whipped topping, chocolate shavings and strawberry.

Steps:

• Slice the angel food cake horizontally into 3 layers using a long serrated knife.
• Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
• Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
• Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
• Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
• Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
• Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
• Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.