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Torte: Cranberry-Cream Cheese Torte




Source of Recipe


Internet


List of Ingredients




1 12-ounce package frozen cranberries
1 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
In a medium saucepan, combine cranberries, sugar, water, and lemon rind; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside.

CAKE

1/3 cup cornstarch
1/3 cup self-rising flour
5 eggs, separated
1/2 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla extract



Recipe



Preheat oven to 375°F. Grease a 15x10-inch jelly-roll pan; line with waxed paper. Spray with non-stick vegetable spray.

In a small bowl, combine cornstarch and flour. In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. In a small bowl, beat egg yolks and vanilla until thick and lemon-colored. Spoon yolk mixture over egg whites; sprinkle with cornstarch mixture and fold gently. Spread the batter evenly in prepared jelly-roll pan.

Bake 10 to 12 minutes or until top is golden brown. Let cool in pan on a wire rack for 30 minutes.

CREAM CHEESE FILLING

1 8-ounce package cream cheese, softened
3 tablespoons butter or margarine, softened
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract

In a small bowl, combine all ingredients; beat until smooth.

TO ASSEMBLE: Cut the cake crosswise into four 10x3-1/4 inch rectangles. Place a layer on a serving plate; spread on half of the cream cheese mixture. Top with a layer of cake; spread with half of the cranberry filling. Repeat with remaining cake and filling. Refrigerate until ready to serve.