Return to Main Recipes Page/Return to Home Page

Meringue Torte (P, KLP)
Source: "Great Cakes," by Carole Walter
Serves: 6-8

4 large egg whites
1/4 teaspoon salt
1 cup plus 2 tablespoons superfine or strained sugar, divided
1-1/2 teaspoons vanilla extract
2 plain matzos, broken into 1/4" pieces (about 1-1/2 cups)
3 ounces semisweet chocolate, broken into 1/4" pieces (about 1/2 cup)
1 cup coarsely chopped walnuts (reserve 2 tablespoons for topping)

Position a rack in the lower third of the oven and preheat to 325°F. Generously grease a 9" springform and dust with matzo cake meal. Invert and tap lightly into sink to remove excess.

In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy. Add the salt. Increase speed to medium-high and continue to beat until whites stand in firm, moist peaks, but are not dry. Add one cup of the sugar, sprinkling it in toward the side of the bowl, over 2 minutes, starting with one tablespoon and increasing to two tablespoons. Continue to beat until the whites form a thick, shiny meringue. Add the vanilla and beat 15 seconds longer.

Remove the bowl from the mixer. Using a 2-3/4" wide rubber spatula, fold in the matzo, chocolate, nuts, and remaining 2 tablespoons of sugar.

Spoon the meringue into the prepared pan. Smooth the top with the back of a spoon and sprinkle with the reserved 2 tablespoons of walnuts.

Cut a 12" piece of aluminum foil and place the cake pan on the foil, molding the edges around the pan.

Bake in the preheated oven 35 to 40 minutes, until torte starts to come away from the sides of the pan and begins to brown lightly on top.

Remove the cake from the oven, discard the aluminum foil, and place cake on rack to cool completely. Run a sharp knife around edge of pan and remove metal rim. Cut the cake into wedges and serve with a dollop of whipped cream or pareve whipped cream. Store in the refrigerator, highly covered with foil, for up to 4 days.

Posted by Susan Greene

Nutritional Info Per Serving: N/A