Key Lime Meringue Torte Recipe

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Key Lime Meringue Torte
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Ingredients
17
Count
Nutrition
338
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Set rack in bottom third of oven.
  2. Preheat the oven to 350F.
  3. Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
  4. Make the meringue cake: Sift together the flour, baking powder and salt.
  5. In a large bowl, using an electric mixer, cream the butter with 1/2 cup of the sugar until fluffy.
  6. Add the egg yolks and beat for 2 minutes.
  7. Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
  8. Scrape the batter into the prepared pans.
  9. In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
  10. Gradually sprinkle in 3/4 cup of the sugar and beat until the whites are glossy, 3-4 minutes.
  11. Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
  12. Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
  13. Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
  14. Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
  15. While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
  16. In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
  17. Gradually whisk the mixture into the eggs.
  18. Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
  19. Remove from heat and stir in butter.
  20. Strain the curd into a clean bowl.
  21. Let cool for 5 minutes, whisking occasionally.
  22. Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
  23. To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
  24. Carefully invert the layers onto baking sheets; remove wax paper.
  25. Invert one layer (meringue side up) onto a cake platter.
  26. Spread all the lime curd on top.
  27. Cover with the other cake layer (meringue side up).
  28. To serve: Slice gently with a serrated knife.
  29. The cake can be refrigerated for up to 1 day ahead.
  30. Loosely cover with plastic wrap.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 337.98 Kcal (1415 kJ)
Calories from fat 170.33 Kcal
% Daily Value*
Total Fat 18.93g 29%
Cholesterol 166.88mg 56%
Sodium 86.56mg 4%
Potassium 144.25mg 3%
Total Carbs 36.84g 12%
Sugars 24.44g 98%
Dietary Fiber 0.57g 2%
Protein 6.55g 13%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 59.9mg 6%
Amount Per 100 g
Calories 316.68 Kcal (1326 kJ)
Calories from fat 159.6 Kcal
% Daily Value*
Total Fat 17.73g 29%
Cholesterol 156.37mg 56%
Sodium 81.1mg 4%
Potassium 135.16mg 3%
Total Carbs 34.51g 12%
Sugars 22.9g 98%
Dietary Fiber 0.53g 2%
Protein 6.14g 13%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 6%
Iron 1.7mg 10%
Calcium 56.1mg 6%

* 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

  • 8.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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