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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!
  • Total Time
    Prep: 30 min. + chilling Bake: 1 hour + cooling
  • Makes
    16 servings


  • 6 large 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


  • Let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment. 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 in a pastry 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.
  • 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 using a pastry bag to decorate edges of torte. Refrigerate 6 hours or overnight. Garnish with berries and mint just before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 48mg sodium, 33g carbohydrate (28g sugars, 0 fiber), 2g protein.
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