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Wow! That looks good!
I probably add a little liquere..or maybe...2 T. Ruby Port.
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 Firmly press crumb mixture on bottom and 2 inches up sides of 8-inch spring-form pan; then chill.
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 Mound filling on top of crust, cover and then freeze at least 8 hours or longer. |
 Cook glaze and cool to room temperature. Just before serving, remove torte from freezer, top with glaze and serve promptly. |
 A stunning holiday dessert! |
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An elegant dessert recipe that makes a showy finale to the holiday meal. It’s a make-ahead and freeze recipe, which will simplify matters on the day you’ll use it. When it’s time for dessert, remove from freezer, add the glaze and serve. A stand mixer works best to whip the filling if available: be sure bowl and beaters are clean and free of any fat, and that egg whites have no yolk residue, or the filling mixture will not whip to stiff peaks.
Ingredientes
- CRUST:
- 1 1/2 cups graham cracker crumbs (about 18 squares, or 1 sleeve of grahams)
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 1/2 cup finely chopped pecans
- FILLING:
- 2 cups cranberries
- 1 cup sugar
- 2 egg whites
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup whip cream
- GLAZE:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3/4 cup cranberries
- 1/2 cup water
Direcciones
- CRUST:
- Combine graham cracker crumbs, the 1/4 cup sugar, melted butter and pecans; press into bottom and 2 inches up the sides of an 8-inch spring-form pan. Chill.
- FILLING:
- In a food processor bowl process cranberries a few good chops to make 1 1/2 cups.; place in a large mixer bowl and stir in the 1 cup sugar; let stand 5 minutes.
- Add egg whites, orange juice concentrate, vanilla and salt to cranberry-sugar mixture and beat on low speed until frothy. Then beat on high 10-12 minutes until stiff peaks form.
- In medium bowl beat whip cream until soft peaks form. Fold that into cranberry mixture until blended and pour into chilled crust. Cover and freeze overnight, or at least 8 hours.
- GLAZE:
- In medium saucepan stir together the 1/2 cup sugar and cornstarch; add 3/4 cup whole cranberries and 1/2 cup water. Cook and stir until bubbly. Cook stirring 2 minutes more. Cool, but do not chill.
- TO SERVE:
- Remove sides of spring-form pan and place torte on serving plate. Spoon glaze over top. Cut and serve immediately. Re-freeze leftovers promptly (torte crust and filling become too soft under ordinary refrigeration.)
- YIELD: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 129 | 34% |
| Total Fat 14.67g | 18% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 289mg | 12% |
| Potassium 112mg | 3% |
| Total Carbs 60.38g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 39.36g | 26% |
| Protein 3.04g | 5% |
Evaluaciones
11 de Diciembre de 2013
Holy Cow, I have to make this this week, it looks so good. Thanks for sharing...you'll make me look like a genius
!
Comentarios
20 de Noviembre de 2020I am making this recipe for Thanksgiving. How much heavy cream should I use? 1 pint? It doesn’t have cream or salt mentioned in the ingredients list...1 reply
13 de Diciembre de 2013I have had my first mango torte when friends brought some and it was good. This looks good too.
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