OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
BERRY BLITZ TORTE
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
- In a small mixing bowl, whisk together cake flour, baking powder and salt.
- Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
- To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
- Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
- To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.
CHERRY BERRIES ON A CLOUD
"Serve this elegant dessert, and you're sure to get requests for the recipe," says field editor Darlene Alexander of Nekoosa, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
Nutrition Facts : Calories 279 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY-BERRIES MERINGUE TORTE
Enjoy this delicious meringue torte filled with cream and topped with berries - a delightful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 18h
Yield 8
Number Of Ingredients 11
Steps:
- About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.)
- Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.*
- Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
- Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won't hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
- Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
- Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
- Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
- In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
- Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
- Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours.
- Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or "cap," from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
- To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.
Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 55 g, TransFat 0 g
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
More about "cherry berries meringue torte recipes"
POLISH MERINGUE CAKE WITH BERRIES …
From thespruceeats.com
MARY BERRY'S SPANISCHE WINDTORTE - THE GREAT BRITISH BAKE …
From thegreatbritishbakeoff.co.uk
Servings 12Published Aug 26, 2015Category Puddings And Desserts
- Line 3 large baking sheets with baking parchment. Draw two 20cm circles on two of the trays and one 20cm circle on one of the trays. (You should end up with five 20cm circles).
- For the meringue shell, tip the egg whites and cream of tartar into a large, spotlessly clean bowl and whisk with an electric mixer on high speed until the egg whites form stiff peaks.
- Spoon two thirds of the meringue into a piping bag fitted with a 1.5cm plain tube. Pipe a thick ring just inside one of the circles drawn on the baking sheet and continue spiralling inwards until the entire circle is filled.
- Repeat the process with the three remaining circles, except don't fill in the circles this time, so you have 3 hoops of meringue. These are the sides of the meringue shell.
- Meanwhile make the fondant violets. For each fondant violet, take 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender and roll them into small balls (about the size of an orange pip).
- Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet; with the 2 dusky lavender petals at the top, 2 dark purple petals below them, and the remaining dark purple petal on the bottom in the middle.
- When the meringues are dry, gently slide one of the cooked, filled meringues onto a 30cm, heatproof (to 120°C/248°F) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced, around the edge of the circle.
- Repeat the process with the other 2 hoops of meringue. Roughly pipe the remaining one third of meringue around the sides to disguise the hoops. Using a spatula, smooth out the meringue so the sides are smooth and straight and look like a cake.
- For the meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70°C/158°F on the sugar thermometer.
- Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into the piping bag fitted with the large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell.
HOMEMADE SWEET CHERRY TORTE RECIPE - HOSTESS AT HEART
From hostessatheart.com
20+ FRESH CHERRY DESSERTS TO SATISFY YOUR SWEET TOOTH - ALLRECIPES
From allrecipes.com
CHERRY MERINGUE TORTE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHERRY-BERRIES MERINGUE TORTE | RECIPE | DESSERTS, MERINGUE …
From pinterest.com
A SHOW-STOPPING CAKE WITH OLD-FASHIONED CHARM - THE NEW …
From nytimes.com
CRUNCHY BERRY MERINGUE TORTE RECIPE FROM H-E-B
From heb.com
CHERRY-BERRIES MERINGUE TORTE RECIPE - BETTYCROCKER.COM
From dairy.dedyn.io
BERRY BLITZ TORTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FRUITY MERINGUE TORTE - RECIPE - COOKS.COM
From cooks.com
CHERRY LINZERTORTE RECIPE | BON APPéTIT
From bonappetit.com
TOP 50 RECIPE FOR CHERRY TORTE RECIPES
From exnavalcadet.qualitypoolsboulder.com
MERINGUE AND CHERRY TORTE RECIPE | COLES
From coles.com.au
You'll also love