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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; 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

Printed from tasteofhome.com Jul 20, 2008

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California Cranberry Torte cont.

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 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.