Rustic California
Walnut Torte
Meringue:
2 cups California Walnut pieces, toasted
1 2/3 cups superfine sugar, divided use
2 tablespoons cornstarch
1 cup large egg whites (about 7 large eggs), at room temperature
1 teaspoon cream of tartar
Filling:
1 cup whipping cream
2 tablespoons vanilla extract
1/2 cup bittersweet chocolate, melted, divided use*
2 cups fresh or frozen raspberries, divided use
Garnish:
1 cup shaved bittersweet chocolate
1/2 cup California Walnuts, chopped
- For Meringue: On parchment
paper, trace three 7-inch circles leaving 1-inch space between. Arrange on
large baking sheet; set aside.
- In food processor, pulse walnuts, 2/3 cup sugar and cornstarch
until it becomes a fine meal.
- In medium bowl, beat egg whites with cream of tartar until soft
peaks form; slowly add remaining sugar until meringue holds stiff peaks.
Fold in nut mixture. Using spatula, spread meringue evenly over each
parchment circle.
- Bake in 200°F oven 2 hours. Turn off oven and leave meringues to
cool completely.
- For Filling: In medium
bowl, beat cream and vanilla 5 minutes or until soft peaks form.
- To Assemble: Gently
arrange one meringue round on cake plate. Cover with 1/2 of melted
chocolate; top with 1/3 of cream and 1 cup berries. Repeat with next
layer. Top with last meringue and remaining cream. Sprinkle with shaved
chocolate and chopped walnuts.
Makes 8 servings.
*To melt chocolate: In double boiler over
low heat, heat chocolate stirring constantly, until melted.
