Gelatin Torte

Name: Gelatin Torte
Ingredients: 3 eggs,; 1 cup sugar, divided; 1 can (8 ounces) crushed pineapple, drained; 1 cup graham cracker crumbs (about 16 squares); 1/2 teaspoon baking powder; 1/4 cup chopped pecans; 1 package (6 ounces) cherry gelatin; 2 cups boiling water; 1-1/2 cups cold water; 3 medium firm bananas, sliced; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; Maraschino cherries, optional

13 ingredients

3 steps

Ingredients

3 eggs,
1 cup sugar, divided
1 can (8 ounces) crushed pineapple, drained
1 cup graham cracker crumbs (about 16 squares)
1/2 teaspoon baking powder
1/4 cup chopped pecans
1 package (6 ounces) cherry gelatin
2 cups boiling water
1-1/2 cups cold water
3 medium firm bananas, sliced
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Maraschino cherries, optional

Directions

1

In a bowl, beat egg yolks and 1/2 cup sugar until thick and lemon-colored. Stir in the pineapple. Combine cracker crumbs and baking powder; stir into the pineapple mixture. Add pecans and set aside. In a bowl, beat egg whites until foamy. Gradually beat in remaining sugar until soft peaks form. Fold into the pineapple mixture. Pour into an ungreased 9-in. springform pan. Bake at 350° for 30 minutes or until top springs back when lightly touched. Cool on a wire rack. (do not remove sides of pan.)
2

Dissolve gelatin in boiling water. Stir in cold water; refrigerate until mixture begins to thicken, about 40 minutes. Stir in bananas; pour over cooled cake layer. Refrigerate until firm, about 2 hours.
3

In a bowl, beat cream and sugar until soft peaks form; pipe or spoon over gelatin layer. Just before serving, run a knife around the edge of pan to loosen; remove sides of pan. Garnish with cherries if desired.