Almond Meringue Torte
Submitted by OldGringo2
Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minA tender butter cake bakes first, emerging golden and set after fifteen minutes in a moderate oven.
While the base bakes, stiff egg whites get sweetened with powdered sugar and folded with ground almonds for a fluffy meringue topping.
Raspberry jam spreads over the warm cake before the meringue crowns it all, then a quick blast under the broiler caramelizes the top into golden peaks.
Baking Tips
- Cut cold butter into dry ingredients using a pastry cutter for the most tender base
- Have the meringue ready to go so you can spread it on the hot cake immediately
- Watch carefully during broiling as meringue can go from golden to burnt in seconds
- Let the torte cool completely before slicing for cleanest cuts through the layers
Ingredients
Directions
Sift together dry ingredients.
Cut butter into dry ingredients. Stir in egg yolk.
Pat into buttered 8 inch square pan.
Bake at 350℉ (180℃) for 15 minutes.
While cake bakes, beat egg white until stiff, and beat in confectioner’s sugar and ground almonds.
When cake is set and light golden brown, remove from oven, spread with jam and then almond meringue mixture.
Brown at 450℉ (230℃) for 5 to 10 minutes.
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