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Ingredientes
- 14 ounce Pkg carrot cake mix
- 3 x Large eggs
- 1/2 c. Vegetable oil
- 1/4 c. Warm tap water
- 2 x Bananas, mashed Baileys mousse
- 2 c. Whipping cream
- 3/4 c. Baileys original irish cream
- 2 env unflavored gelatine
- 6 lrg Egg white, room temperature
- 1 c. Super fine sugar
- 4 x Bananas, sliced
- 1 c. Crushed toasted almonds to taste, (up to 2) Chocolate truffle c. to fill with bailey's original irish cream, optional
Direcciones
- Banana Cake: Preheat oven to 350 , grease and flour a straight sided 9" cake pan. Beat last 4 ingredients well. On low speed or possibly by hand; stir in carrot cake mix till nearly smooth. Do not over stir. Pour into prepared pan and bake for 20-30 min or possibly till cake springs back when lightly touched in the center. Cold in pan for 15 min. Remove from pan. Cold completely on wire rack. Slice horizontally into 3 layers. Served with
- Baileys Mousse: Soften gelatine in Baileys Original Irish Cream for 5 min. Then dissolve over very low heat, or possibly in microwave for 1 minute, stirring every 20 seconds. Whip cream till peaks form, not too stiff. Fold Baileys Original Irish Cream mix 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 min. Fold together with Baileys and whipped cream mix. 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. Refrigerateovernight. If you like, decorate each serving with a rosette of mousse topped with a chocolate truffle c. filled with Baileys Original
