Meringue Torte Recipe
Meringue Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.”
MAKES:
16-18 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling
MAKES:
16-18 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 6 tablespoons milk
  • MERINGUE:
  • 6 egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon 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 mixing bowl, cream butter and sugar until light and fluffy. In a small mixing bowl, beat egg yolks for 3-5 minutes or until light lemon-colored; beat in vanilla. Add to creamed mixture. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into three parchment paper-lined 9-in. round baking pans; set aside.
In a mixing bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a 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 mixing bowl, beat cream until it begins to thicken. 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.
Originally published as Meringue Torte in Taste of Home June/July 2006, p47

Nutritional Facts

1 slice: 364 calories, 22g fat (12g saturated fat), 128mg cholesterol, 144mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 5g protein.

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 6 tablespoons milk
  • MERINGUE:
  • 6 egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon 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
  1. In a large mixing bowl, cream butter and sugar until light and fluffy. In a small mixing bowl, beat egg yolks for 3-5 minutes or until light lemon-colored; beat in vanilla. Add to creamed mixture. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into three parchment paper-lined 9-in. round baking pans; set aside.
  2. In a mixing bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a 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.
  3. 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.
  4. In a mixing bowl, beat cream until it begins to thicken. 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.
Originally published as Meringue Torte in Taste of Home June/July 2006, p47

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VLP User ID: 1450229 164233
Reviewed Feb. 9, 2010

"I thought this was very good. I had trouble getting enough cake batter out of this recipe to make three layers. I made it with two and substituted Cool Whip Lite instead of whipped cream. I was afraid the meringue would cook before the cake batter but it seemed to be fine. I had the consistency of pound cake with the cake layers."

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