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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.”
  • Total Time
    Prep: 40 min. Bake: 30 min. + cooling
  • Makes
    16-18 servings

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 6 tablespoons 2% milk
  • MERINGUE:
  • 6 large egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 3 tablespoons finely chopped walnuts, divided
  • FILLING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 2 cups fresh raspberries

Directions

  • 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
1 slice: 364 calories, 22g fat (12g saturated fat), 128mg cholesterol, 144mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • VLP
    Feb 9, 2010

    I thought this was very good. I had trouble getting enough cake batter out of this recipe to make three layers. I made it with two and substituted Cool Whip Lite instead of whipped cream. I was afraid the meringue would cook before the cake batter but it seemed to be fine. I had the consistency of pound cake with the cake layers.

  • Marti
    Oct 4, 2006

    No comment left

  • Jennifer
    Aug 7, 2006

    No comment left

  • fuzzynwarm2
    Jul 14, 2006

    No comment left

  • D
    Jul 12, 2006

    No comment left