California Cranberry Torte Recipe
- 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.
1 piece: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 48mg sodium, 33g carbohydrate (28g sugars, trace fiber), 2g protein
Reviews for California Cranberry Torte
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.