Meringue Cream Torte

Name: Meringue Cream Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters chocolate-hazelnut spread (see notes); 1 teaspoons cream of tartar; 5 larges egg whites; 2 Tbsps hazelnut-flavored liqueur or cold espresso; 237 milliliters sugar; 1 teaspoon vanilla; 237 milliliters whipping cream

Meringue Cream Torte might be just the dessert you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 355 calories, 4g of protein, and 18g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up hazelnut-flavored liqueur, cream of tartar, whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Sugar

Equipment you will use

Blender

Bowl

Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top.

Ingredients you will need

Spread

Equipment you will use

Cake Form

Spatula

Bake in a 300 regular or convection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes.

Equipment you will use

Oven

Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up.

Equipment you will use

Spatula

Knife

Oven

Frying Pan

Let cool completely.

In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).

Ingredients you will need

Hazelnut Liqueur

Hazelnut Spread

Whipped Cream

Chocolate

Cream

Equipment you will use

Whisk

Bowl

With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours.

Ingredients you will need

Chocolate

Hazelnuts