Best California Torte Recipes

CALIFORNIA CRANBERRY TORTE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment. Draw three 8-in. circles on the paper; set aside., In a large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and continue beating until stiff peaks form. Add vanilla. , Insert a 1/2-in. round pastry tip in a pastry bag. Fill bag with meringue. Starting in the center of each circle on prepared sheets, pipe meringue in a spiral pattern until circle is completely filled. Bake at 250° for 1 hour. Turn oven off and let meringue dry in oven for 1 hour with door closed., Meanwhile, in a saucepan, melt cranberry sauce over medium heat. Add gelatin powder; stir until dissolved. Cool. In a chilled large bowl, beat cream and confectioners' sugar; fold 1 cup into cranberry mixture. , To assemble, place 1 tablespoon of whipped cream in the center of serving platter to hold meringue in place. Top with a meringue shell; spread one-third of the cranberry mixture on top. Repeat with remaining meringue and cranberry mixture. , Frost sides of torte with reserved whipped cream, if desired using a pastry bag to decorate edges of torte. Refrigerate 6 hours or overnight. Garnish with berries and mint just before serving. Refrigerate leftovers.

CALIFORNIA TORTE

Steps:

• Line a one-quart dish with plastic wrap.
• Place the garlic and cheeses in a food processor, and process.
• Add oil and thyme, and process again until well combined.
• Spread 1/3 of the cheese mixture in the dish.
• Then spread the pesto over the cheese.
• Spread another 1/3 of the cheese mixture over the pesto.
• Next, layer with the chopped red peppers.
• Finish with the final layer of cheese.
• Cover and chill at least 2 hrs.
• When ready to serve, unmold onto serving plate and garnish with additional red pepper strips, and fresh herbs (thyme or basil) if desired.
• Serve with crackers or raw veggies.