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Meringue Torte

 Meringue Torte
Ruth Grover writes from Portland, Connecticut: “My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite.”
16-18 ServingsPrep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 6 tablespoons 2% milk
  • MERINGUE:
  • 6 egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup plus 3 tablespoons finely chopped walnuts, divided
  • FILLING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 2 cups fresh raspberries

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg yolks, one at a time, beating well after each addition. Beat in
  • vanilla. Combine flour and baking powder; add to creamed mixture
  • alternately with milk, beating well after each addition. Pour into
  • three parchment paper-lined 9-in. round baking pans; set aside.

2 of 2

Meringue Torte (continued)

Directions (continued)

  • In a large bowl, beat egg whites on medium speed until foamy.
  • Gradually beat in sugar, 1 tablespoon at a time, on high until stiff
  • glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2
  • cup walnuts. Spread meringue evenly over cake batter; sprinkle with
  • remaining walnuts.
  • Bake at 325° for 30-35 minutes or until meringue is lightly
  • browned. Cool on wire racks for 10 minutes (meringue will crack).
  • Loosen edges of cakes from pans with a knife. Using two large
  • spatulas, carefully remove one cake to a serving plate, meringue
  • side up. Carefully remove remaining cakes, meringue side up, to wire
  • racks.
  • In a large bowl, beat cream until it begins to thicken. Gradually add
  • confectioners' sugar; beat until stiff peaks form. Carefully spread
  • half of the filling over cake on serving plate; top with half of the
  • raspberries. Repeat layers. Top with remaining cake. Store in the
  • refrigerator. Yield: 16-18 servings.
Nutritional Facts: 1 serving (1 slice) equals 364 calories, 22 g fat (12 g saturated fat), 128 mg cholesterol, 144 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.