FORGET-IT MERINGUE TORTE
Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It's a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.
Provided by Amanda Hesser
Categories project, dessert
Time 4h15m
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Butter an angel-food-cake pan. In a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar. With the mixer on high speed, gradually add 2 1/2 cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
- Spoon the meringue into the pan. Level the top. Place in the oven, and turn off the heat. Do not open the door until the oven is cool, 4 hours or overnight.
- Push up the removable bottom of the pan. Cut away the top crust; reserve the crust and the crumbs. Unmold the cake onto a plate. Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it. Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.
- In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 59 milligrams, Sugar 54 grams, TransFat 0 grams
JAPONAISE (ALMOND MERINGUE) TORTE
Japonaise? No, not Japanese mayonnaise lol. This is a wonderful cake made of discs of almond meringue sandwiched together with a coffee-flavored butter cream. It was popular when I was a child growing up in Australia and, happily, I recently discovered this recipe which originally appeared in a Vogue Entertaining magazine. It is not at all difficult, and is best made a day in advance and refrigerated until just before serving. Very rich!!
Provided by Daydream
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
- Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
- Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
- Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
- Carefully fold the almond mixture, that was set aside, into the meringue.
- Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
- Place two of the trays on the centre shelf of the oven and the third on the shelf below.
- Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
- Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
- For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
- Remove from heat and add the coffee essence, and stir briefly to combine.
- Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
- While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
- Taste, and add more coffee essence if desired.
- Cool the butter cream in the refrigerator until it reaches spreading consistency.
- To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
- Place second meringue on top, spread with butter cream, and repeat with the third meringue.
- Cover the top of torte, and the side, with remaining butter cream.
- Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
- Dust top with powdered sugar to serve.
ESTERHAZY TORTE/ESTERHAZYSCHNITTEN/ALMOND MERINGUE SLICES
This is not a simple recipe but it's worth it! It's from the cookbook, "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague" by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 8 slces
Number Of Ingredients 19
Steps:
- To make the nut layers: Position a rack in the center of the oven and pre-heat to 350º F. Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].
- In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners' sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and whip until stiff, shiny peaks form. Fold in the nuts.
- Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes. Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely. The, trim the edges to even out, and cut the cake vertically into six 2 ¾ -inch-wide strips.
- Buttercream filling: Heat ¼ cup of the milk in a heavy-bottomed saucepan. Add the cornstarch and whisk to dissolve. Whisk in the sugar, then the egg yolks. Add the remaining ¾ cup of milk and whisk over medium heat until very thick. Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool. Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
- Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92º to 95ºF. Use immediately.
- Assembly: Place the best-looking nut layer on a wire rack, smooth side up. Spread this layer with warm apricot jam and let stand for about 15 minutes. Pour warm fondant icing over the jam letting any excess drip over the sides. Pipe four thin line of chocolate about ¾ inch apart along the entire length of the icing. To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate. Let stand until the icing and chocolate are firm.
- Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream. Repeat with the remaining layers, ending with the buttercream. Spread the remaining buttercream around the sides of the cake. Press sliced almonds onto the sides. Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.
GERMAN MERINGUE CAKE KIRSCH BAISER TORTE
This is one beautiful cake; 3 layers. For Zaar tour 6. Has cherries in it but you can make it with gooseberries or mandarin oranges; you know, fillings of fruit.
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- MERINGUE LAYER:.
- Whip egg whites until stiff; beat in sugar gradually.
- Put in a wax paper lined springform pan.
- Top with almonds.
- Bake at 160 degrees Celsius for 30 minutes until browned.
- CAKE:.
- Mix all ingredients starting with egg yolks, sugar, and butter.
- Add dry ingredients.
- Put in a greased springform pan.
- Bake at 160 degrees Celsius for 30 minutes or until done.
- CREME MIXTURE:.
- Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
- Fold in cherries.
- Top cake with whipped mixture.
- Cut meringue into 8 pie slices and put on top of cream; chill overnight.
Nutrition Facts : Calories 752.3, Fat 46.7, SaturatedFat 24.4, Cholesterol 228.3, Sodium 262.4, Carbohydrate 76, Fiber 2.4, Sugar 38.6, Protein 10.2
ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM
Steps:
- Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
- Make meringue layers:
- In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
- Make praline:
- Line a baking sheet with foil.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
- Make buttercream:
- In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
- Assemble torte:
- Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.
ALMOND TART FROM ANDRIA
Steps:
- Make the tart dough at least 6 hours before rolling it (preferably longer). Put the flour, salt, and sugar into the bowl of the food processor. Process for a few seconds to mix the dry ingredients. Drop the cut-up butter on top of the flour, and pulse the machine in a dozen or more short bursts, until the mixture is crumbly with only small bits of butter visible.
- Pour the egg yolks over the crumbs, and pulse in bursts for about 5 seconds total, to moisten the dough. Scrape down the sides of the bowl, sprinkle the 2 tablespoons of ice water on the dough, and pulse again for a few seconds. The dough should begin to clump together but won't form a solid mass.
- Scrape it all out onto a board; gather and press the clumps into a firm ball. If it's dry and crumbles apart, sprinkle more ice water over the dough and knead gently. When the dough sticks together, flatten it into a disk, wrap well in plastic, and refrigerate for 6 hours or up to a day before rolling; freeze the dough for longer keeping.
- When you're ready to roll the dough and fill the tart, preheat your oven to 350˚, with a rack set in the center. Place a baking stone on the rack if you have one.
- Cut off a third of the dough in a single piece for the lattice top; keep it chilled.
- Place the larger piece of dough between two sheets of parchment, and roll it out to an even round, 11 inches in diameter. Peel off the top sheet of parchment, invert the circle over the tart pan, and peel off the remaining sheet. Press the dough gently down into the pan so it covers the bottom and lines the sides. Trim the edges of the dough round so it is even with the pan rim. With your fingers, form an even wall all the way around. Use scraps of dough to fill cracks or thin spots on the bottom or sides. Put the lined tart pan in the refrigerator.
- Now roll the smaller piece of dough between the parchment sheets to a 10-inch round. Remove the top parchment sheet, and cut the dough in 1-inch-wide strips with a pastry cutter or sharp knife. Leave the strips in place on the parchment sheet, and refrigerate them while you make the filling.
- Put the egg whites with the pinch of salt in the bowl of the electric mixer, and start whisking at medium speed. When the whites are frothy, pour in the sugar gradually, and raise the speed as the whites expand and thicken. When all the sugar has been incorporated, drop in the lemon zest, and continue whipping until the whites are very light, smooth, and glossy. Sprinkle the sliced almonds on top, a handful at a time, and fold in gently with a spatula so they are evenly dispersed.
- Take the pastry-lined tart pan and lattice strips from the refrigerator. Scrape the filling into the pastry shell, and spread it evenly.
- To form the lattice top, lay half the strips right over the filling, parallel and spaced about an inch apart. Lay the other strips diagonally across the first set, covering the entire top of the tart in an even pattern-cutting the strips or piecing them together to make different lengths. When they're all arranged, press and pinch the ends of the strips securely into the top rim of dough in the pan.
- Bake the tart-on a stone, if you have one-for about 45 minutes, or until the filling has risen and dried and appears firm and lightly browned in the lattice. The dough strips and rim should be golden brown.
- Cool the tart on a wire rack. When the crust has contracted a bit, slip off the fluted side ring. When it is completely cool, transfer the tart to a serving plate, if you wish, by sliding a long wide spatula (or two spatulas) under the pastry bottom and lifting the tart off the metal disk. Cut it in wedges, and serve.
MERINGUE TORTE
Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16-18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
More about "japonaise almond meringue torte food"
JAPONAISE ALMOND MERINGUE WITH RASPBERRIES - LIFESTYLE …
From lifestyle.vzug.com
Estimated Reading Time 50 secs
JAPANESE CAKE COCHIN BAKERY STYLE | JAPONAISE CAKE
From youtube.com
Author Honey I'm HomeViews 3.7K
10 BEST GROUND ALMOND MERINGUE RECIPES | YUMMLY
From yummly.com
JAP0NAISE CAKES / ALMOND MERINGUE TORTE
From bridget-white.com
IFOOD.TV
JAPONAIS OR DAQUOIS? - CHEFTALK
From cheftalk.com
HIDDEN SECRET: "JAPONAIS" ALMOND MERINGUE CAKE - CHEFTALK
From cheftalk.com
WHAT IS A JAPONAISE? AND OTHER QUESTIONS... | CHEFTALK
From cheftalk.com
ALMOND MERINGUE TORTE RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
ALMOND MERINGUE TORTE WITH STRAWBERRIES RECIPE | SNAP TASTE
From snaptaste.com
WHAT IS A JAPONAISE? AND OTHER QUESTIONS... | PAGE 2 | CHEFTALK
From cheftalk.com
ALMOND MERINGUE TORTE RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
JAPONAISE (ALMOND MERINGUE) TORTE RECIPE - FOOD.COM
From pinterest.com
VIENNESE MERINGUE TORTE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BANOFEE ALMOND MERINGUE TORTE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
TORTA DE SANTIAGO - ALMOND TORTE RECIPE - FOOD.COM
From food.com
JAPONAISE CAKE! ALMOND MERINGUE TORTE CAKE-CHILDHOOD
From youtube.com
DREAMY GREEK VANILLA ALMOND TORTE (TOURTA NOUGATINA)
From realgreekrecipes.com
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE - SOBEYS INC.
From sobeys.com
ALMOND MERINGUE TORTE RECIPE BY PARTY.FREAK | IFOOD.TV
From ifood.tv
ALMOND MERINGUE TORTE RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
WORLD BEST COFFEE RECIPES: JAPONAISE (ALMOND MERINGUE) TORTE
From worldbestcoffeerecipes.blogspot.com
JAP0NAISE CAKES / ALMOND MERINGUE TORTE
From pinterest.com
RECIPE REDUX: 1978: MERINGUE TORTE - THE NEW YORK TIMES
From nytimes.com
ALMOND MERINGUE CAKE WITH PEACHES - FOOD NETWORK CANADA
From foodnetwork.ca
JAPONAIS DESSERT – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE - FOODLAND
From foodland.ca
ALMOND MERINGUE & CHOCOLATE-RASPBERRY TORTE | THRIFTY FOODS …
From thriftyfoods.com
JAPONAISE (ALMOND MERINGUE) TORTE RECIPE - FOOD.COM
From pinterest.co.uk
10 BEST GROUND ALMOND MERINGUE RECIPES - YUMMLY
From yummly.com
JAPONAISE ALMOND MERINGUE TORTE RECIPE - WEBETUTORIAL
From webetutorial.com
JAP0NAISE CAKES ALMOND MERINGUE TORTE | COOKING AND TIPS
From repanis.blogspot.com
ANGLO-INDIAN RECIPES: JAP0NAISE CAKES / ALMOND …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love