Angel Meringue Torte
Ingredients
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup whipping (heavy) cream
Cranberries Jubilee (see below)
CRANBERRIES JUBILEE
3/4 teaspoon grated orange peel
1/2 cup orange juice
1/2 cup water
2 cups sugar
2 cups cranberries
2 tablespoons water
2 teaspoons cornstarch
1/4 cup brandy, if desired *
Cooking Instructions
Heat oven to 275ºF.
Butter bottom only of springform pan, 9 x 3 inches, or angel food cake pan (tube pan), 10 x 4 inches.
Beat egg whites, cream of tartar and salt in large bowl with electric mixer on medium speed until foamy. Beat in sugar, 2 tablespoons at a time, on high speed; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla and almond extract. Spread evenly in pan.
Bake 1 1/2 hours. Turn off oven; leave pan in oven with door closed 1 hour. Finish cooling at room temperature on wire rack.
Run knife around side of torte to loosen; turn upside down onto serving plate. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Frost torte with whipped cream. Refrigerate at least 4 hours, but no longer than 48 hours. Cut into wedges. Serve with Cranberries Jubilee.
CRANBERRIES JUBILEE
Mix orange peel, orange juice, 1/2 cup water and the sugar in 2-quart saucepan. Heat to boiling; boil 5 minutes. Stir in cranberries. Heat to boiling; boil rapidly 5 minutes, stirring occasionally. Mix 2 tablespoons water and the cornstarch; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; keep warm. Heat brandy in small, long-handled pan or metal ladle just until warm. Carefully ignite with long, wooden safety match; pour flaming brandy over cranberry mixture. Serve hot after flame dies.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)