Sweet & Salty Nut-Roll Torte

Name: Sweet & Salty Nut-Roll Torte
Prep time: 30 min
Cook time: 25 min
Total time: 70 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 fresh ginger; 3/4 cup ripe banana mashed; 1/4 cup cognac; 6 tbsp unsalted butter; 1/3 cup blackstrap molasses; 3/4 cup dark brown sugar; 1 egg; 2 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground ginger; 1 tsp ground cinnamon; 3/4 tsp nutmeg; 3/4 cup dark brown sugar; 6 tbsp unsalted butter; 3 tbsp light corn syrup; 3 tbsp cognac; 3 tbsp crème de banana; 4 bananas sliced lengthwise; Vanilla ice cream for serving; 1 pack instant devil's food pudding mix; 1 cup milk; 1/4 cup vodka; 1/2 cup unsweetened cocoa powder; 3 oz bittersweet chocolate chopped; 3/4 cup unsalted butter; 1 1/2 cup sugar; 4 eggs; 1 tsp vanilla extract

Cuisine:American

Course:Dessert

30m prep 25m cook 1h 10m ready

EASTERN EUROPEANS MAKE a classic salty-sweet confection called a nut roll in English, or bejgli in Hungarian, potica in Slovenian, makowiec in Polish, and orechovnik in Slovak, among other names. It’s a yeast sweetbread filled with a combination of nuts or fruit and usually rolled like a jellyroll or pinwheel. Thin layers of golden walnut cake are lavished with rum honey and mixed nuts and then topped with toasted walnut meringues.

Nutrition (per serving, estimated)

Estimated based off 181 of 213 identified ingredients (per 100 g food data, scaled by amount).

Energy

2972 cal

Protein

41.7 g

Carbohydrate

377 g

Fiber

12.7 g

Sugars

259 g

Sodium

1454 mg

Total fat

141 g

Saturated fat

71.4 g

Monounsaturated fat

42.8 g

Polyunsaturated fat

17.8 g

Vitamins & minerals

Calcium: 504 mg
Iron: 11.4 mg
Magnesium: 175 mg
Phosphorus: 783 mg
Potassium: 1144 mg
Zinc: 5.1 mg

Let's Cook

Step 1.

Preheat the oven to 350°F. Grease two 12-cup cupcake pans.
Step 2.

In a small saucepan, bring a 3-inch piece of fresh ginger and ½ cup water to a boil. Remove from heat and let steep for 15 minutes; discard the ginger. Stir ¾ cup mashed ripe banana and ¼ cup cognac into the ginger water.
Step 3.

In a mixing bowl, beat 6 tablespoons (¾ stick) unsalted butter, ⅓ cup blackstrap molasses, and ¾ cup dark brown sugar until creamy. Beat in 1 egg.
Step 4.

In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¾ teaspoon nutmeg.
Step 5.

Beat the flour mixture and the banana-ginger-cognac mixture into the butter mixture in three alternating additions, starting and ending with flour. Pour the batter into the prepared cupcake pans. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes, then transfer to a wire rack.
Step 6.

While the cupcakes bake, make the Foster sauce: In a saucepan over medium heat, combine ¾ cup dark brown sugar, 6 tablespoons (¾ stick) unsalted butter, and 3 tablespoons light corn syrup. Stir until the mixture reaches a low simmer. Remove from heat and stir in 3 tablespoons cognac and 3 tablespoons crème de banana. Set aside.
Step 7.

When ready to serve, heat a flambé pan in a warm oven (275°F) for 10 to 15 minutes. Remove the pan and place it on a hotplate in the center of the table. Arrange 4 bananas, sliced lengthwise, around the perimeter of the pan and add a few spoonfuls of the Foster sauce. Stack the cupcakes in the center of the pan. Top with vanilla ice cream and the remaining sauce. Carefully ignite the sauce with a long match or lighter, and serve immediately.