• 16servings
  • 70minutes
  • 364calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 3/4 cup sugar

  3. 6 egg yolks

  4. 1 teaspoon vanilla extract

  5. 1-1/2 cups all-purpose flour

  6. 1-1/2 teaspoons baking powder

  7. 6 tablespoons 2% milk


  9. 6 egg whites

  10. 1-1/2 cups sugar

  11. 1/2 teaspoon vanilla extract

  12. 1/2 cup plus 3 tablespoons finely chopped walnuts, divided

  13. FILLING:

  14. 2 cups heavy whipping cream

  15. 1/4 cup confectioners' sugar

  16. 2 cups fresh raspberries

Instructions Jump to Ingredients ↑

  1. Meringue Torte Recipe photo by Taste of Home In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one 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 three parchment paper-lined 9-in. round baking pans; set aside.

  2. 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.

  3. 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 two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks.

  4. In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half of the filling over cake on serving plate; top with half of the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator. Yield: 16-18 servings.


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