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 (16 ounces) jellied cranberry sauce
  • 2 tablespoons raspberry-flavored gelatin powder
  • 1-1/2 cups whipping cream
  • 2 tablespoons confectioners' sugar
  • Fresh cranberries or raspberries for garnish, optional

Directions

In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff and glossy. Add vanilla. Place plain brown paper or parchment on cookie sheets. Draw three 8-in. circles on the paper. Spoon the meringue into the circles; spreading with a knife. Bake at 250° for 1 hour. Meringue should sound hollow when tapped. Turn heat off and allow meringue to stay in oven with the door open until cool.
Meanwhile, melt cranberry sauce in a saucepan over medium heat. Add gelatin and stir to dissolve. Cool. Whip cream with the confectioners; sugar; fold 1 cup into cranberry mixture.
To assemble, place 1 tablespoon whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread 1/3 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 tube can be used to decorate edges of torte. Chill 6 hours or overnight. Garnish with fresh cranberries or raspberries, if desired. 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 (16 ounces) jellied cranberry sauce
  • 2 tablespoons raspberry-flavored gelatin powder
  • 1-1/2 cups whipping cream
  • 2 tablespoons confectioners' sugar
  • Fresh cranberries or raspberries for garnish, optional
  1. In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff and glossy. Add vanilla. Place plain brown paper or parchment on cookie sheets. Draw three 8-in. circles on the paper. Spoon the meringue into the circles; spreading with a knife. Bake at 250° for 1 hour. Meringue should sound hollow when tapped. Turn heat off and allow meringue to stay in oven with the door open until cool.
  2. Meanwhile, melt cranberry sauce in a saucepan over medium heat. Add gelatin and stir to dissolve. Cool. Whip cream with the confectioners; sugar; fold 1 cup into cranberry mixture.
  3. To assemble, place 1 tablespoon whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread 1/3 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 tube can be used to decorate edges of torte. Chill 6 hours or overnight. Garnish with fresh cranberries or raspberries, if desired. Yield: 12-16 servings.
Originally published as California Cranberry Torte in Country December/January 1992, p47

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