FORGET-IT MERINGUE TORTE
Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It's a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.
Provided by Amanda Hesser
Categories project, dessert
Time 4h15m
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Butter an angel-food-cake pan. In a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar. With the mixer on high speed, gradually add 2 1/2 cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
- Spoon the meringue into the pan. Level the top. Place in the oven, and turn off the heat. Do not open the door until the oven is cool, 4 hours or overnight.
- Push up the removable bottom of the pan. Cut away the top crust; reserve the crust and the crumbs. Unmold the cake onto a plate. Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it. Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.
- In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 59 milligrams, Sugar 54 grams, TransFat 0 grams
FROZEN BLACKBERRY AND MERINGUE TORTE
Categories Cake Milk/Cream Egg Fruit Dessert Bake Passover Blackberry Spring Kosher Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- For meringues:
- Position racks in upper and lower thirds of oven and preheat to 200°F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.
- Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.
- For sabayon and sauce:
- Place 6 cups frozen berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.
- Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160°F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.
- Place 1 layer of meringues on bottom of 9-inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)
- Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve.
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.
BLACKBERRY CUSTARD TORTE
Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.
Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
FROZEN LIME MERINGUE TORTE
This is a recipe from 'Company's Coming Decadent Desserts By Jean Paré' This is a book I received as a gift and have decided to work my way through it. I made this cake for my grandfather's 91st birthday and it's pretty tasty! There are a number of steps involved, but each step is easy. Preparation time is only a guess and does not include freezing time. The book says to put the meringue into a rectangular shape, but I'm sure any shape would work.
Provided by Shark Lover
Categories Frozen Desserts
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Meringue;.
- Put the egg whites in a bowl and beat them until soft peaks form.
- Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
- Put this into a large piping bag and pipe using a star tip.
- Put this on a prepared serving dish that can go in the oven.
- Bake at 225 F, for about 1 hour.
- Leave the oven slightly open, until it has cooled.
- Lime Filling;.
- Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
- In a different bowl beat the whipping cream until stiff peaks appear.
- Folding, add in the condensed milk you just mixed with lime.
- Put it in a large piping bag with a star tip.
- Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
- Carefully press the meringue on top of the whipping cream mixture.
- By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
- Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
- Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
- Making sure that the cake is uncovered, freeze for 6 hours or until firm.
- For longer storage make sure you cover it up after it has frozen.
- Raspberry Syrup;.
- On medium-high setting bring the raspberries in the syrup to a boil.
- Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
- Put it in the fridge until cool.
- Cut into desired sizes to serve and drizzle on the syrup.
Nutrition Facts : Calories 344.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 64.8, Sodium 72.8, Carbohydrate 44.6, Fiber 1.6, Sugar 41.3, Protein 4.7
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