Festive Cranberry Torte

  • Yield 8 to 10 servings

For the final course of your holiday feast, serve this delicious torte.

Ingredients

Crust:
1 cup vanilla wafer cookies, crushed
1/3 cup walnuts, chopped
3 tablespoons granulated sugar
1/4 cup butter, melted
1 1/2 cups fresh cranberries, finely chopped
Filling:
1 cup granulated sugar
2 egg whites, unbeaten, room temperature
1 tablespoon freshly-squeezed orange juice
1 teaspoon vanilla extract
1 cup whipping cream
Additional whipped cream for garnish
Additional cranberries for garnish

Instructions

CRUST:

  1. In a medium mixing bowl, combine crust ingredients and blend well.
  2. Press into bottom of a 9-inch springform pan and chill.

FILLING:

  1. In a large bowl of an electric mixer, combine cranberries and sugar. Let stand 5 minutes.
  2. Add egg whites, orange juice and vanilla, Beat on slow speed until frothy, then at high speed 8 to 10 minutes until stiff peaks form.
  3. In a separate bowl, beat whipping cream until soft peaks form. Fold whipped cream into cranberry mixture.
  4. Pour into prepared crust and seal with plastic wrap. Freeze until firm, preferably overnight.
  5. Serve with whipped cream and cranberries.

NOTE: Decorate with holly leaves and cranberries.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).

Comments