Gelatin Torte Recipe
Gelatin Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Says Sophie Hilicki of Racine, Wisconsin, "You can make this lovely summer dessert ahead. The fluffy cake layer is topped with a fruity gelatin mixture."
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup graham cracker crumbs (about 16 squares)
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped pecans
  • 1 package (6 ounces) cherry gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 3 medium firm bananas, sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • Maraschino cherries, optional

Directions

In a bowl, beat egg yolks and 1/2 cup sugar until thick and lemon-colored. Stir in the pineapple. Combine cracker crumbs and baking powder; stir into the pineapple mixture. Add pecans and set aside. In a bowl, beat egg whites until foamy. Gradually beat in remaining sugar until soft peaks form. Fold into the pineapple mixture. Pour into an ungreased 9-in. springform pan. Bake at 350° for 30 minutes or until top springs back when lightly touched. Cool on a wire rack. (do not remove sides of pan.)
Dissolve gelatin in boiling water. Stir in cold water; refrigerate until mixture begins to thicken, about 40 minutes. Stir in bananas; pour over cooled cake layer. Refrigerate until firm, about 2 hours.
In a bowl, beat cream and sugar until soft peaks form; pipe or spoon over gelatin layer. Just before serving, run a knife around the edge of pan to loosen; remove sides of pan. Garnish with cherries if desired. Yield: 8 servings.
Originally published as Gelatin Torte in Taste of Home August/September 1998, p67

Nutritional Facts

1 piece: 443 calories, 17g fat (8g saturated fat), 120mg cholesterol, 173mg sodium, 71g carbohydrate (60g sugars, 2g fiber), 7g protein.

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup graham cracker crumbs (about 16 squares)
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped pecans
  • 1 package (6 ounces) cherry gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 3 medium firm bananas, sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • Maraschino cherries, optional
  1. In a bowl, beat egg yolks and 1/2 cup sugar until thick and lemon-colored. Stir in the pineapple. Combine cracker crumbs and baking powder; stir into the pineapple mixture. Add pecans and set aside. In a bowl, beat egg whites until foamy. Gradually beat in remaining sugar until soft peaks form. Fold into the pineapple mixture. Pour into an ungreased 9-in. springform pan. Bake at 350° for 30 minutes or until top springs back when lightly touched. Cool on a wire rack. (do not remove sides of pan.)
  2. Dissolve gelatin in boiling water. Stir in cold water; refrigerate until mixture begins to thicken, about 40 minutes. Stir in bananas; pour over cooled cake layer. Refrigerate until firm, about 2 hours.
  3. In a bowl, beat cream and sugar until soft peaks form; pipe or spoon over gelatin layer. Just before serving, run a knife around the edge of pan to loosen; remove sides of pan. Garnish with cherries if desired. Yield: 8 servings.
Originally published as Gelatin Torte in Taste of Home August/September 1998, p67

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MY REVIEW
dollargirl User ID: 939213 57450
Reviewed Jan. 19, 2012

"Have made it several times. It does take a little longer to prepare than most gelatin desserts, but looks impressive and tastes good."

MY REVIEW
Juliya Rusev User ID: 3756456 22361
Reviewed Apr. 2, 2010

"i am going to try this for easter"

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