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Raspberry Meringue Torte

Source of Recipe

Posted by Bev


List of Ingredients

1 cup butter
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (optional)
1 cup sugar
1 teaspoon vanilla
1/2 cup water
1/4 cup sugar
1/4 cup light rum
3/4 cup raspberry preserves
4 egg whites
1/4 teaspoon cream of tarar
1/3 cup sugar
1 1/2 cups sugar
1/4 cup water.




Recipe

For cake, allow butter and 4 eggs to stand at room temperature for 30 minutes.

Preheat oven to 325º. Grease and lightly flour a 9-inch springform pan or two 9-inch round cake pans; set aside.

In a small bowl stir together flour, baking powder, and nutmeg, if desired; set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
Gradually add the 1 cup sugar to butter, 2 tablespoons at a time, beating on medium to high speed about 6 minutes or till very light and fluffy. Add vanilla. Add eggs one at a time, beating for 1 minute after each addition, scraping bowl often.
Gradually add flour mixture to butter mixture, beating on low to medium speed just til combined.

Pour batter into prepared pan(s); spread evenly. Bake till a toothpick inserted near center comes out clean, allowing about 50 minutes for springform pan or 25 to 30 minutes for 9 –inch round pans. Cool in pan on a wire rack for 10 minutes.

Remove sides from springform pan or remove layers from cake pans. Cool completely on a wire rack. If using a springform pan, cut cooled cake horizontally into 2 layers; do not remove bottom layer from pan base. (at this point you can wrap cake layers and freeze for up to 3 months. Thaw before assembling cake.)

For Rum Syrup: In a saucepan bring the 1/2 cup water and 1/4 cup sugar to boiling, boil uncovered, vor 2 minutes. Remove from heat; stir in rum. Cool.

To assemble, place one cake layer on bottom of a springform pan without sides. Place cake on a baking sheet or on an ovenproof platter. With tines of a fork poke holes in cake; spoon half of syrup over cake. Spread with preserves. Top with second layer; spoon remaining syrup over cake.

For Meringue, let the 4 egg whites stand in a large mixing bowl at room temperature 30 minutes. Add cream of tartar. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form and sugar is almost dissolved (5 to 6 minutes). Set meringue aside.

In a small saucepan combine 1 1/2 cups sugar and 1/4 cup water; cook and stir till boiling. Cook with stirring, to 248º on a thermometer. Remove form heat. Immediately add hot syrup in a stead stream to egg whites while beating on low speed. Beat till cool, about 4 minutes. Spread meringue over cake.
Using a pastry bag fitted with a large star tip, pipe any remaining meringue to decorate cake.

Bake in a 450º oven for 5 minutes or till light brown. Cvhill, loosely covered, till ready to serve, up to 24 hours.
Makes 12 servings.