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California Cranberry Torte

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

Let egg whites stand at room temperature for 30 minutes. Line baking
sheets with parchment paper. Draw three 8-in. circles on the paper;

Printed from tasteofhome.com Jul 20, 2008

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California Cranberry Torte cont.

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

Printed from tasteofhome.com Jul 20, 2008

California Cranberry Torte

serving platter to hold meringue in place. Top with a meringue shell;
spread 1/3 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.