MERINGUE TORTE
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."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16-18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 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 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
MERINGUE ICE CREAM TORTE
"This recipe looks a little long, but it really isn't complicated," relates Alice Christmas of Statesboro, Georgia. "The sweet result is certainly worth the effort."
Provided by Taste of Home
Categories Desserts
Time 2h50m
Yield 14-16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.
Nutrition Facts :
MERINGUE TORTE
Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 225 degrees. Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.
- Drop dollops of mixture in a line down center of prepared baking sheet. With a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.
- Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.
MERINGUE & RASPBERRY CREAM TORTE
Make and share this Meringue & Raspberry Cream Torte recipe from Food.com.
Provided by Mandy
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Line a 22cm round spring-form cake tin with plastic wrap.
- Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
- Continue to layer ending with a layer of ice-cream.
- Cover with plastic wrap and freeze.
- To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.
Nutrition Facts : Calories 528, Fat 21.6, SaturatedFat 13, Cholesterol 72.5, Sodium 150.9, Carbohydrate 80, Fiber 8.2, Sugar 4.1, Protein 9.1
ICE CREAM TORTE
Make and share this Ice Cream Torte recipe from Food.com.
Provided by PalatablePastime
Categories Frozen Desserts
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 1 cup of cookie crumbs.
- Mix together remaining crumbs with melted butter.
- Press mixture into the bottom of a large pan.
- Spread vanilla ice cream evenly on top of crumb mixture.
- Freeze pan for 30 minutes.
- Spread warmed hot fudge evenly on top of vanilla ice cream.
- Freeze pan for 30 minutes.
- Spread strawberry ice cream evenly on top of fudge in pan.
- Freeze for 30 minutes more.
- Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
- Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
- Freeze for 30 minutes more before serving.
Nutrition Facts : Calories 628.1, Fat 26.8, SaturatedFat 15, Cholesterol 73, Sodium 401.3, Carbohydrate 92.7, Fiber 3, Sugar 41.4, Protein 8.2
CHOCOLATE ALMOND MERINGUE TORTE
Make and share this Chocolate Almond Meringue Torte recipe from Food.com.
Provided by TooAllergic
Categories Frozen Desserts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 300°F.
- Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
- Process first three ingredients until finely mixed.
- Whip egg whites and sugar to stiff peaks.
- Fold almond mix into the egg whites.
- Spread onto parchment-lined baking sheets, forming two circles, approximately 9" round and 1/4-1/2" thick.
- Bake until firm (check after 20 minutes). Cool.
- Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
- Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
- Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.
Nutrition Facts : Calories 340.2, Fat 15.1, SaturatedFat 3.3, Cholesterol 15.8, Sodium 139.4, Carbohydrate 45.7, Fiber 3.2, Sugar 40.2, Protein 9
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