Baileys Banana Cream Torte

Recipe Ingredients

		Banana Cake
1		Carrot cake mix
3		Eggs
1/2 cup	118ml	Vegetable oil
1/4 cup	59ml	Hot tap water
2		Bananas - mashed
		Baileys mousse
2 cups	474ml	Whipping cream
3/4 cup	177ml	Baileys original Irish cream
2 packets		Unflavored gelatin
6		Egg white - room temperature (large)
1 cup	198g / 7oz	Super fine sugar
4		Bananas - sliced
1 cup	146g / 5.1oz	To 2 cups crushed toasted Almonds to taste
		Chocolate truffle cups to Fill with bailey's original
		Irish cream - optional

Recipe Instructions

Banana Cake: Preheat oven to 350F, 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.

Served with Baileys Mousse: Soften gelatin 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 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.

Source:
Jean Anderson

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