Torte: Rustic California Walnut Torte
Source of Recipe
California Walnut Commission
Recipe Introduction
The nutty flavour of walnut meringue floats atop layers of cloudy-soft cream. For a festive alternative, replace the berries with Mandarin orange segments
List of Ingredients
Meringue:
2 cups California Walnut pieces, toasted 500 mL
1 2/3 cups superfine sugar, divided 400 mL
2 tbsp cornstarch 30 mL
1 cup egg whites [about 7 eggs], at room temperature 250 mL
1 tsp cream of tartar 2 mL
Filling:
1 cup whipping cream 250 mL
2 tbsp vanilla 30 mL
1/2 cup bittersweet chocolate, melted, divided* 125 mL
2 cups fresh or frozen raspberries, divided 500 mL
Garnish:
1 cup shaved bittersweet chocolate 250 mL
1/2 cup California Walnuts, chopped 125mL
Meringue: On parchment paper, trace three 7-inch [18-cm] circles leaving 1-inch [2.5-cm] space between. Arrange on large baking sheet; set aside.
In food processor, pulse walnuts, 2/3 cup [175 mL] sugar and cornstarch until it becomes a fine meal. In medium bowl, beat egg whites with cream of tartar until soft peaks form; slowly add remaining sugar until meringue holds stiff peaks. Fold in nut mixture. Using spatula, spread meringue evenly over each parchment circle. Bake in 200°F [94°C] oven 2 hours. Turn off oven and leave meringues to cool completely.
Filling: In medium bowl, beat cream and vanilla 5 minutes or until soft peaks form.
To assemble: Gently arrange one meringue round on cake plate. Cover with 1/2 of melted chocolate; top with 1/3 of cream and 1 cup [250 mL] berries. Repeat with next layer. Top with last meringue and remaining cream. Sprinkle with shaved chocolate and chopped walnuts.
Makes 8 servings.
*To melt chocolate: In double boiler over low heat, heat chocolate stirring constantly, until melted.
Meringue:
2 cups California Walnut pieces, toasted 500 mL
1 2/3 cups superfine sugar, divided 400 mL
2 tbsp cornstarch 30 mL
1 cup egg whites [about 7 eggs], at room temperature 250 mL
1 tsp cream of tartar 2 mL
Filling:
1 cup whipping cream 250 mL
2 tbsp vanilla 30 mL
1/2 cup bittersweet chocolate, melted, divided* 125 mL
2 cups fresh or frozen raspberries, divided 500 mL
Recipe
Meringue: On parchment paper, trace three 7-inch [18-cm] circles leaving 1-inch [2.5-cm] space between. Arrange on large baking sheet; set aside.
In food processor, pulse walnuts, 2/3 cup [175 mL] sugar and cornstarch until it becomes a fine meal. In medium bowl, beat egg whites with cream of tartar until soft peaks form; slowly add remaining sugar until meringue holds stiff peaks. Fold in nut mixture. Using spatula, spread meringue evenly over each parchment circle. Bake in 200°F [94°C] oven 2 hours. Turn off oven and leave meringues to cool completely.
Filling: In medium bowl, beat cream and vanilla 5 minutes or until soft peaks form.
To assemble: Gently arrange one meringue round on cake plate. Cover with 1/2 of melted chocolate; top with 1/3 of cream and 1 cup [250 mL] berries. Repeat with next layer. Top with last meringue and remaining cream. Sprinkle with shaved chocolate and chopped walnuts.
Makes 8 servings.
*To melt chocolate: In double boiler over low heat, heat chocolate stirring constantly, until melted.
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