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Strawberry Schaum Torte

Tuesday, 01 December 2009 19:22 administrator

Ingredients

8 egg whites
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sugar
3 cups sliced fresh strawberries
1-1/2 cups whipped cream

Directions

Place egg whites in the bowl of a heavy-duty stand mixer and let stand at room temperature for 30 minutes. Beat the egg whites, vinegar, vanilla and salt on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread into a greased 10-in. springform pan. Bake at 300° for 55-65 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

Yield:

12 servings. Nutrition Information: 1 serving (1 each) equals 311 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 64 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Comments (1)

Last Updated ( Tuesday, 01 December 2009 19:40 )

Chocolate Raspberry Linzer Torte

Thursday, 20 August 2009 08:21 administrator

1 cup ground almonds
1 teaspoon ground cinnamon
Pinch of salt
10 tablespoons butter or margarine, softened
2/3 cup sifted powdered sugar
1 large egg yolk
1 1/2 cups sifted all-purpose flour
3/4 cup seedless raspberry jam
2 teaspoons lemon juice
1 cup (6 ounces) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Powdered sugar

Estimated Times

Preparation Time: 1 hr 30 mins
Cooking Time: 45 mins
Cooling Time: 3 hrs 30 mins refrigerating

Preheat oven to 350°F (175°C).

Combine almonds, cinnamon and salt in small bowl. Beat butter, sugar and egg yolk in medium mixer bowl. Gradually add flour alternating with almond mixture. Form one third of dough into a ball. Press ball of dough between sheets of wax paper on metal baking sheet to 9-inch circle. Place in freezer. Press remaining dough on bottom and up sides of ungreased 9-inch tart pan with removable bottom. Refrigerate approximately 30 minutes.

Stir jam and lemon juice together in small bowl. Melt morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals stirring just until morsels are melted. Swirl chocolate into jam mixture. Spread over dough.

Remove dough circle from freezer. Cut into ten 3/4-inch wide strips. Use a knife to carefully place every other strip on top of raspberry mixture. Repeat with remaining dough strips, placing them crosswise to form a lattice appearance on top. Use a fork to press the ends of the strips into edge of crust.

Bake for 45 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Refrigerate for at least 3 1/2 hours or until well chilled. Remove side of tart pan and place on serving platter before serving. Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 530 Calories from Fat: 240 Total Fat: 27 g Saturated Fat: 13 g Cholesterol: 65 mg Sodium: 140 mg Carbohydrates: 67 g Dietary Fiber: 3 g Sugars: 42 g Protein: 7 g

Comments (2)

Last Updated ( Thursday, 20 August 2009 08:36 )