Banana Sour Cream Torte
Marie Genzmer
1/2 c butter
1 1/2 c sugar
2 eggs, beaten
1c mashed bananas
1c sour cream
1t baking soda
2c cake flour (I use reg. and sift a lot)
Grease & line 2 layer pans with wax paper. Mix & bake 350-370 F 20-25 min.
FILLING
1c sour cream
1 egg yolk
1/2 c sugar
2T cornstarch
Cook in double boiler until thick. Add the egg yolk after you remove the
filling from the burner. Spread filling on both layers and on sides.
Sprinkle chopped walnuts on top and sides. (I never did figure out how my mom sprinkled them on the sides!)
Refrigerate.
NOTES: You could probably lower the fat in this by substituting no-fat
sour cream. I would recommend going 50/50 real sour cream and no fat sour cream for the filling. The egg yolk could be replaced by extra corn
starch and a drop of yellow food coloring. I experimented with the 50/50 option and
the filling loses its translucent quality but the consistency and flavor remain.
I usually make 1 1/2 batches of filling because I think it is skimpy on the filling otherwise.
