Rustic California Walnut Torte
- Yield 8 servings
- Prep 25 mins
- Cook 120 mins
The mellow nutty flavour of freeform walnut meringue floats atop layers of cloudy-soft cream. For a refreshing alternative try replacing the berries with orange segments.
- 2 cups California Walnuts, toasted
- 1-2/3 cup superfine sugar, divided
- 2 tablespoons cornstarch
- 1 cup egg whites (about 7 eggs), at room temperature
- 1 teaspoon cream of tartar
- 1 cup whipping cream
- 2 tablespoons vanilla
- 1/2 cup bittersweet chocolate, melted, divided
- 2 cups fresh or frozen raspberries or orange segments, divided
- 1 cup shaved bittersweet chocolate
- 1/2 cup California Walnuts, chopped
On parchment paper, trace three 7-inch (18-cm) circles leaving 1-inch (2.5-cm) space between. Arrange on large baking sheet; set aside.
In food processor, pulse walnuts, 2/3 cup (175 mL) sugar and cornstarch until it becomes a fine meal.
In medium bowl, beat egg whites with cream of tartar until soft peaks form; slowly add remaining sugar until meringue holds stiff peaks. Fold in nut mixture.
Using spatula, spread meringue evenly over each circle. Bake in 200F (94C) oven 2 hours. Turn off oven and leave meringues to cool completely.
In medium bowl, beat cream and vanilla 5 minutes or until soft peaks form.
Gently remove meringue and arrange on cake plate. Cover with 1/2 of melted chocolate; top with 1/3 of cream and 1 cup (250 mL) berries. Repeat with next layer.
Top with last meringue and remaining cream. Sprinkle with shaved chocolate and chopped walnuts.