I have been so busy sewing for Christmas that there has been no Torte Thursday for awhile. Here is a dessert that I had never even heard of before I married into a family with a Midwestern background. My husband’s grandmother, Grandma G., and his mom used to make this old timey favorite. It is an unbelievably delicious meringue concoction frosted with whipped cream. Alternately light as a feather and full of creamy cholesterol – a recipe for success!! They also made it in a flat pan and frosted just the top.
Grandma’s Forgotten Cake
1. Place 6 egg whites from clean, fresh, undamaged eggs in a large bowl.
2. Preheat oven to 450 degrees F. Butter only the bottom of a 9″ tube pan.
3. Add 1/2 tsp cream of tartar and 1/4 tsp salt to the egg whites. Beat at medium speed with electric mixer until whites are foamy. Gradually add 1 1/2 cups sugar, a little at a time, beating well after each addition.
4. Add 1 tsp vanilla extract, 1/8 tsp almond extract and beat until stiff glossy peaks form. Spread egg white mixture into tube pan.
5. Place pan in oven. TURN OVEN OFF IMMEDIATELY. Let stand in oven overnight. Next morning, loosen edge of torte with a sharp thin knife and turn out onto a platter. The cake will settle a bit.
6. Frost with sweetened whipped cream (thickly is always good). Refrigerate.
This is better after sitting a bit, because the cream will soak into the meringue a little, softening it up a touch. Or if you like the meringue crispy, don’t wait.