Viennese Meringue Torte Recipes

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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



Meringue Torte image

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.

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1 1/2 teaspoons white or cider vinegar
1 teaspoon vanilla extract
1 pint sorbet, ice cream, or frozen yogurt, softened, for serving
Sliced peaches or toasted sliced almonds, for serving (optional)

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



Forget-It Meringue Torte image

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

Butter
1 1/2 cups egg whites (9 to 11 eggs)
1/4 teaspoon cream of tartar
3 cups plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy cream
3 -10-ounce packages frozen raspberries, defrosted, or fresh raspberries
2 tablespoons kirsch or framboise liqueur

VIENNESE TORTE

Make and share this Viennese Torte recipe from Food.com.

Provided by Denise in NH

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6



Viennese Torte image

Steps:

  • Cut pound cake lengthwise ito 3 layers.
  • Sprinkle 1 cut side of each layer with 1 tbsp rum.
  • Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
  • Replace top layer of cake.
  • Frost top, sides and ends of cake with whipped topping; garnish with almonds.

Nutrition Facts : Calories 191, Fat 9.7, SaturatedFat 5.2, Cholesterol 66.3, Sodium 124.2, Carbohydrate 22.3, Fiber 0.6, Sugar 5.3, Protein 2.5

1 frozen sara lee all butter pound cake, thawed
3 tablespoons rum
2 tablespoons strawberry preserves
2 tablespoons apricot preserves or 2 tablespoons pineapple preserves
1 cup frozen whipped topping
1/4 cup toasted sliced almonds

VIENNESE TORTE

Make and share this Viennese Torte recipe from Food.com.

Provided by 2atdiemer

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18



Viennese Torte image

Steps:

  • Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
  • Sift flour with cocoa powder, baking powder and salt. Set aside.
  • In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
  • Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
  • In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
  • Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
  • Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
  • Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
  • To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
  • Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

1 1/2 cups sifted cake flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 3/4 cups sugar, divided
6 eggs, separated
1 tablespoon vanilla
1/2 cup milk
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/3 cup orange juice
1 tablespoon grated orange zest
4 egg yolks, beaten
2 teaspoons vanilla
whipped cream
sliced almonds

VIENNESE TORTE

'I would always ask my mother to make this cake for my birthday, and now my children request it for theirs,' notes Cheryl Miller of Middlebury, Indiana.

Provided by Allrecipes Member

Time 1h10m

Yield 12

Number Of Ingredients 14



Viennese Torte image

Steps:

  • Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, cream butter and 1/2 cup sugar. Beat in egg yolks, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
  • In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing edges to sides of pan.
  • Bake at 300 degrees F for 30 minutes. Sprinkle with coconut and almonds. Bake 20-30 minutes longer or until meringue and coconut are lightly browned. Cool for 10 minutes before removing from pans to wire racks. Cool meringue side up.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 43.5 g, Cholesterol 98 mg, Fat 16.5 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 276.3 mg, Sugar 33.5 g

½ cup butter, softened
1 ½ cups sugar, divided
4 large eggs eggs, separated
¼ cup milk
1 teaspoon vanilla extract
¾ cup cake flour
1 teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup flaked coconut
½ cup sliced almonds
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream, whipped

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



Meringue Torte image

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.

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

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