California Cranberry Torte Recipe

California Cranberry Torte Recipe
California Cranberry Torte Recipe photo by Taste of Home
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California Cranberry Torte Recipe

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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!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 1 hour + cooling

Ingredients

  • 6 egg whites
  • Pinch salt
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 can (14 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 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 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.
Originally published as California Cranberry Torte in Country December/January 1992, p47

Nutritional Facts

1 piece: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 48mg sodium, 33g carbohydrate (28g sugars, 0 fiber), 2g protein.

  • 6 egg whites
  • Pinch salt
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 can (14 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
  1. 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.
  2. In a large 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.
  3. 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.
  4. Meanwhile, in a saucepan, melt cranberry sauce over medium heat. Add gelatin powder; stir until dissolved. Cool. In a chilled large bowl, beat cream and confectioners' sugar; fold 1 cup into cranberry mixture.
  5. 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.
  6. 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.
Originally published as California Cranberry Torte in Country December/January 1992, p47

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