Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 207
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 48 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g
Contest Winning Recipe

California Cranberry Torte

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!

SERVINGS

12-16

CATEGORY

Dessert

METHOD

Baked

PREP

30 min.

COOK

60 min.

TOTAL

90 min.

INGREDIENTS

  • 6 egg whites
  • Pinch salt
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 can (16 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

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.
    In a large mixing 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.
    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.
    Meanwhile, in a saucepan, melt cranberry sauce over medium heat. Add gelatin powder; stir until dissolved. Cool. In a chilled large mixing bowl, beat cream and confectioners' sugar; fold 1 cup into cranberry mixture.
    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.
    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.

Printed from tasteofhome.com Jul 25, 2008

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