White Chocolate Macadamia Nut Cake

12 ounces butter

1 1/4 tablespoons vanilla

10 ounces Macadamia nuts

10 ounces granulated sugar

9 ounces white chocolate

8 ounces all purpose flour

1 pound 4 ounces egg whites

9 ounces granulated sugar

1/4 teaspoon cream of tartar

1/4 teaspoon salt

Cook the butter on stovetop until brown in color. Do not burn the butter. It will turn brown and have a wonderful, nutty smell. Set aside to cool.

In a food processor combine the 10 ounces granulated sugar, Macadamia nuts, chocolate and all-purpose flour. Finely grind together.

Once the butter is cool add the vanilla. Whip the egg whites separately and add the cream of tartar, 9 ounces sugar and salt, creating a meringue.

Gently fold the processed dry ingredients into the meringue, followed by the butter and vanilla combination. Once combined, spread evenly into a 12- by 16-inch sheet pan.

Bake in a 325 degree oven for 20-25 minutes.

PROCEDURE FOR CARAMELIZED BANANA MACADAMIA NUT TORTE: Divide the cake into three equal strips 4 by 16 inches. Layer the three strips together with a thin coating of caramel sauce (see recipe) and freshly sliced bananas. Let chill. Cut the layered cake in 2 by 2-inch cubes creating 16 portions. Toss each cube in granulated sugar and torch to caramelize. Serve with ice cream.

Caramel Sauce

1/2 cup water

2 1/2 cups granulated sugar

1 teaspoon cream of tartar

1 cup heavy cream

4 ounces butter

Place water in a small pot and add sugar and tartar. Cook until caramelized and amber in color. Separately heat the heavy cream. Once the sugar is caramelized slowly add the warm cream. Caution!! A hot steam and bubbling caramel reaction will happen. Remove from heat and add the butter, stirring until incorporated. Use to layer the cake.