Title: Baileys banana cream torte
 Categories: None
      Yield: 1 Servings
 
MMMMM------------------------NORMA WRENN-----------------------------

MMMMM------------------------BANANA CAKE-----------------------------
     14 oz Pkg carrot cake mix
      3    Eggs
    1/2 c  Vegetable oil
    1/4 c  Hot tap water
      2    Bananas; mashed
           Baileys mousse
      2 c  Whipping cream
    3/4 c  Baileys original irish cream
      2    Envelopes unflavored
           -gelatine
      6 lg Egg white; room temperature
      1 c  Super fine sugar
      4    Bananas; sliced
      1 c  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 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 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 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