California Cranberry Torte

Name: California Cranberry Torte
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 16 servings.
Ingredients: 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

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!

Ingredients

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

Directions

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.