California Cranberry Torte |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I developed this torte myself, and it seems that everyone I serve it to enjoys it. This recipe requires relatively few ingredients, is quite easy to make, looks sensational and, most important, tastes great! Ingredients:
6 egg whites |
pinch salt |
1/4 teaspoon cream of tartar |
1-1/2 cups sugar |
1 teaspoon vanilla extract |
1 can (14 ounces) jellied cranberry sauce |
2 tablespoons raspberry gelatin powder |
1-1/2 cups heavy whipping cream |
2 tablespoons confectioners' sugar |
fresh cranberries or raspberries for garnish, optional |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment paper. Draw three 8-in. circles on the paper; set aside.
2. In a large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff peaks form. Add vanilla.
3. Insert a 1/2-in. round pastry tip #A1, in a pastry bag or heavy-duty plastic bag. Fill bag with meringue. Starting in the center of each circle on prepared sheets, pipe meringue in a spiral pattern until circle is completely filled. Bake at 250° for 1 hour. Turn oven off and let meringue dry in oven for 1 hour with door closed.
4. Meanwhile, in a saucepan, melt cranberry sauce over medium heat. Add gelatin powder; stir until dissolved. Cool. In a chilled large bowl, beat cream and confectioners' sugar; fold 1 cup into cranberry mixture.
5. To assemble, place 1 tablespoon of whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread one-third of the cranberry mixture on top. Repeat with remaining meringue and cranberry mixture.
6. Frost sides of torte with reserved whipped cream. If desired, a pastry bag can be used to decorate edges of torte. Refrigerate 6 hours or overnight. Garnish with berries and mint just before serving. Refrigerate leftovers. Yield: 12-16 servings.
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