It is hard to describe the texture of this torte. It ended up having a nice crunch bottom with a much softer cake-like texture to the body than you would imagine. It was a really interesting cross between a soft meringue like a pie topper and a crunch meringue cookie. The whipped cream makes it delicious. This is one you will have to try to get the full experience.
1-2 tsp butter
6 egg whites (at room temperature)
1/4 tsp salt
1/2 tsp cream of tartar
1 1/2 cups sugar
1 tsp vanilla extract
1/8 tsp almond extract
1 cup heavy cream
1 tsp vanilla bean paste
1 T sugar
zest of an orange (optional)
- Preheat oven to 450 F
- Butter the bottom ONLY of a tube/angel food pan. Be sure not to butter the sides.
- In your mixer, combine the egg whites, salt and cream of tartar. Mix on medium until frothy.
- Slowly add sugar. You want to add it a bit at a time and make sure it has a chance to be fully incorporated before you add more.
- Beat until egg whites form stiff glossy peaks. Stir in vanilla and almond extract.
- Spoon into prepared tube pan and spread evenly.
- Place into preheated oven, shut door and immediately turn oven off.
- Leave overnight.
- In the morning, run a knife along the edges of the pan. Unmold onto serving dish. You can leave it like that until you are closer to being ready to serve.
- Whip cream, sugar and vanilla bean paste. Spread over torte. I zested an orange, allowing the spray from the process to land on the whipped cream and sprinkled the zest around the torte. You would be surprised how much orange flavor this gave the dessert! It was so good.
- Serve immediately or refrigerate until ready to serve. The torte holds well in the fridge.