COOK with Elizabeth

Press, Volume XCV, Issue 28256, 18 April 1957, Page 2

COOK with Elizabeth

Banana Walnut Torte Here is something completely new in cold sweets—Banana Walnut Torte. Two crispy walnut layers are sandwiched together with a frothy cream and banana filling and plain whipped cream and sliced bananas decorate the top. It looks rather like an ordinary banana shortcake, until you taste the difference! Put the filling in and the cream on top well ahead of time, but slice the bananas onto the top just before serving. Banana Walnut Torte: 7oz sugar, 3oz full cream milk powder, 6oz minced walnuts, 3oz arrowroot, 2 egg yolks, 2 whisked egg whites, pinch salt. Filling: i-pint whipped cream, 3 bananas, 1 teaspoon sugar. Top: I-pint whipped cream, 1 banana. In a bowl mix together 7oz sugar, 3oz full cream milk powder. 3oz arrowroot and 6oz minced walnuts. Drop in two egg yolks and mix through. Whisk two egg whites with a pinch of salt. Add to the walnut mixture and work together. Divide out into two and press out into two very well buttered sponge sandwich tins. Smooth the tops with a tablespoon dipped into cold water. Bake at regulo 4 or 375 degrees about half an hour. Lift the edges gently with a knife, tap sharply to move in the tin, then turn out on to a tea towel and cover until cool.

Whisk i-pint of cream with 1 teaspoon of sugar. Mash three bananas and beat until light, then fold through the cream. Spread between the layer. Cover the top with plain unsweetened whipped cream and slice bananas on to decorate.