California Cranberry Torte Recipes

CRANBERRY CREAM TORTE

Steps:

• 1. Put three cups cranberries in a round pie plate greased, and sprinkle with 3/4 cup sugar.
• 2. Beat two eggs in a bowl and add one cup of sugar, one stick margarine melted, one cup of flour, pinch of salt and walnuts (if desired) and pour over cranberries.
• 3. Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
• 4. Add whipped topping when cool.

CRANBERRY TORTE

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grease a round pie plate
• 3. Pour cranberries into pie plate
• 4. Sprinkle with 3/4 cup sugar
• 5. Beat eggs in a bowl and add remaining one cup of sugar, melted butter, flour, salt and walnuts
• 6. Blend together then pour over cranberries
• 7. Bake for one hour
• 8. Cool, then serve with whipped cream

BEST CHRISTMAS CRANBERRY TORTE

Steps:

• Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
• Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.
• Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.
• Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.
• Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.

PLUM TORTE (OR APPLE-CRANBERRY TORTE)

Steps:

• Preheat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs, and beat well.
• Spoon the batter into a spring form of eight, nine or 10 inches. Place the plum halves, skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake one hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
• To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.