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California Cranberry Torte

 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!
12-16 ServingsPrep: 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.

2 of 2

California Cranberry Torte (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 207 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 48 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.