For Meringue Layers:
2 teaspoons vegetable, canola or corn oil
1 1/4 cups superfine granulated sugar
2 tablespoons cornstarch
1/4 teaspoon fine sea salt
4 egg whites, at room temperature
1 teaspoon white or apple cider vinegar
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Filling and Assembly:
1 cup heavy cream, chilled
2 teaspoons granulated sugar
1/2 teaspoon pure vanilla extract
2 cups premium vanilla ice cream (such as Haagen-Dazs), softened
2 cups fresh fruit such as sliced ripe mango, ripe peach or strawberries
For Meringue Layers: Preheat oven to 275 degrees . Pour oil into the bottoms of two 8-inch round cake pans. Use a paper towel to rub the oil all over the bottoms and sides of the pans, leaving behind a thin film, with no beading or pooling in the edges. Line the bottoms of the pans with rounds of parchment paper. Cut two 25x2-inch-long strips of parchment paper. Arrange strips around sides of pans.
For Meringue Layers: In a small bowl, mix together the superfine sugar, cornstarch and salt. In a very large bowl, beat egg whites with an electric mixer on medium-high speed until frothy, about 1 minute. Add vinegar; continue beating until egg whites hold soft peaks. With the mixer running, add the sugar mixture very slowly, 1 tablespoon at a time. When all the sugar mixture has been added, increase speed to high; beat until very thick, stiff and glossy, about 1 minute more. Beat in 1/2 teaspoon of the vanilla and the almond extract.
For Meringue Layers: Divide meringue between cake pans. Use the back of a spoon to smooth into an even layer, making each surface as level as possible. Bake for 1 hour. Turn oven off and open the door a crack, holding it open with the handle of a wooden spoon. Let meringues dry in the turned-off oven for 1 hour more. Transfer to a wire rack to cool completely in pans.
To Assemble Torte: Just before serving, in a medium bowl, whip the cream with the 2 teaspoons granulated sugar and the remaining 1/2 teaspoon vanilla to stiff peaks. Turn one meringue layer out onto a platter, then carefully remove parchment paper. Spoon softened ice cream over the meringue; gently spread to an even layer. Turn the second layer out of its pan, remove parchment paper and place on top. Top with the whipped cream and fruit. Using a large serrated knife, cut and serve immediately.
Our double-decker version of a Wisconsin supper club classic stacks two semisoft meringue "cake" layers, vanilla ice cream, whipped cream and fruit. You can make the whipped cream and meringue layers 24 hours ahead (tightly cover the latter). But wait to assemble the torte until right before serving--and invite plenty of friends. It's a quick-to-melt, eat-it-all-at-once kind of dessert.
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
