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Frozen Vacherin Torte with Rhubarb Cream and Strawberries Recipe

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Frozen Vacherin Torte with Rhubarb Cream and Strawberries
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Ingredients
15
Count
Nutrition
215
Calories
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Ingredients:

Directions:

  1. For meringues: Position racks in top third and center of oven and preheat to 250°F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray.
  2. Using electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.
  3. Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
  4. For rhubarb cream: Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour.
  5. Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Gently fold rhubarb mixture into yolk mixture. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.
  6. Place 1 meringue disk in 9-inch-diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 6 hours. (Can be made 4 days ahead. Cover with foil; keep frozen.)
  7. Release cake pan sides. Serve torte with sweetened strawberries, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.29 Kcal (901 kJ)
Calories from fat 69.98 Kcal
% Daily Value*
Total Fat 7.78g 12%
Cholesterol 132.9mg 44%
Sodium 103.65mg 4%
Potassium 140.54mg 3%
Total Carbs 29.99g 10%
Sugars 28.04g 112%
Dietary Fiber 0.29g 1%
Protein 7.23g 14%
Vitamin C 10mg 17%
Iron 0.6mg 3%
Calcium 33.2mg 3%
Amount Per 100 g
Calories 172.83 Kcal (724 kJ)
Calories from fat 56.17 Kcal
% Daily Value*
Total Fat 6.24g 12%
Cholesterol 106.69mg 44%
Sodium 83.2mg 4%
Potassium 112.82mg 3%
Total Carbs 24.08g 10%
Sugars 22.51g 112%
Dietary Fiber 0.23g 1%
Protein 5.8g 14%
Vitamin C 8.1mg 17%
Iron 0.5mg 3%
Calcium 26.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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