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Sunday, December 21, 2014

Taste Buds: Angel Torte

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I have been in the kitchen cooking up yummy new recipes. Experimenting with new recipes and making lots of old favorites. Maybe it is a form of nesting or
maybe it is because food tastes SO GOOD when I am pregnant. Regardless I have been going through cookbooks and blogged favorites from people I follow and I have been having so much fun adding new recipes to my growing cookbook (that I will one day finish).

Today I want to share this angel torte recipe that my mother in law made over Thanksgiving. With the ingredients she needed I was expecting something like lemon meringue pie. Although there are tones of this torte that are lemon meringue esque it is its own yummy beast. Light, airy and fluffy I can see this as a big Easter dessert hit.

I hope you enjoy it as much as I did.


    RECIPE: LEMON MERINGUE TORTE
INGREDIENTS(For the meringue)
8 egg whites
½ teaspoon cream of tartar
2 cups sugar

1. Beat egg whites and cream of tartar until foamy. Add the two cups of sugar gradually and beat until stiff and glossy. Spread into a buttered and floured 13x9 inch baking pan
2. Bake at 275 for 20 minutes. Then at 300 for another 40 minutes. Remove from oven (it will settle as it cools. As it cools gently push it down from the sides with a fork or knife.

INGREDIENTS (for the lemon filling)
8 egg yolks
1cup sugar
6 tablespoons lemon juice
1 tablespoon lemon rind zested
2 cups (1 pint) whipping cream (1 cup for filling, 1 cup for topping)

1. Beat egg yolks till thick. Add the 1 c sugar gradually with the juice and rind. Cook in a double broiler until mixture coats spoon. Cool
2. Whip 1 cup of cream and fold into lemon filling. Spread on top of meringue
3. Whip the other cup of cream and sweeten with 2 tablespoons of confectioners’ sugar. Carefully dollop of whipped cream on top of lemon layer and spread to cover all

Refrigerate at least 8 hours or overnight. Cut into squares and sprinkle with toasted sliced almonds (optional).

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