Name: Meringue Torte
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 18 servings
Cuisine: Europe, German
Ingredients: 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

A Meringue Torte is a dessert featuring layers of crisp meringue, sweetened whipped cream, fresh raspberries, and a nutty crust made from walnuts, served chilled and boasting a delightful blend of swe

Ingredients

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

Instructions

1 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.

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 2 large spatulas, carefully remove 1 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 the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.