This outstanding Meringue Cream Torte recipe and photo are from the
Sunset Magazine, November 2003.
Called the "lightest cake of all."
In Mexico, the topping is usually whipped
cream, which smoothes out and hides any dips
and bumps in the torte. The combination is
lovely with crushed berries. But for the
holidays, it is also delicious flavored with a
hazelnut-and-chocolate spread. For all of
its fragility, the torte can be made in
advance, cuts neatly, and holds its shape.
Click here for
Basic Rules For Baking or
here for
Secrets Of A Successful Cake. Also check
out more great
Cake Recipes.
Don't
forget to check
out my
Honey-Glazed Ham Easter dinner menu which includes this wonderful
Meringue Cream Torte.
Meringue Cream Torte Recipe
Recipe Type:
Cake,
Meringue
Cuisine: Mexican
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar*
1 teaspoon pure vanilla extract
2 tablespoons hazelnut-flavored liqueur or cold espresso
2/3 cup chocolate-hazelnut spread**
1 cup
whipping cream, divided
3/4 cup semisweet chocolate curls, optional
* I like to use superfine sugar
because it dissolves faster than
granulated sugar.
** Chocolate-hazelnut spreads, such as Nutella, are available in most
supermarkets.
Preparation:
Preheat oven to 300 degrees F. Butter and flour an 8-inch cake pan with a
removable rim at least 3 inches tall (such as a
springform pan).
In a large bowl with a mixer on high speed, beat egg whites and cream of tartar
until frothy. Continuing to beat at high speed, add sugar in a slow, steady
stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat
in vanilla extract. Check out my article on
Making Perfect Meringues.
With a flexible spatula, scrape mixture into prepared cake pan; spread mixture out to edges of pan and
smooth out top.
Bake approximately 25 minutes, until top is lightly browned and feels firm
when gently pressed in the center.
Remove from oven and let stand for 20 minutes (meringue may shrink a little as
it cools).
To remove from pan, run a thin knife between meringue and pan rim, then remove rim.
Carefully invert meringue onto a plate, then slide a long, thin spatula between
pan bottom and meringue and gently lift the bottom off. Invert meringue again
onto another plate so that it is right side up. Let cool completely.
In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread.
In another
bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped
cream into the chocolate/hazelnut mixture until no white streaks remain. Fold chocolate
mixture into remaining whipped cream, then whisk gently until mixture has a
loose, spreadable consistency (take care not to overbeat or it will curdle).
With the spatula, spread chocolate-hazelnut cream around sides and over the top
of the meringue. If desired, sprinkle chocolate curls over the cake. Chill torte uncovered for at least 1 hour, or cover with a
large, inverted bowl (it should not touch the cream) and chill up to 24 hours. Cut
torte into wedges to serve.
Makes 6 to 8 servings.
