ORANGE MERINGUE TORTE

Pillsbury Come For Brunch Cookbook1982 – 12 servings

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meringue

  • 2

    egg whites (reserve yolks)

  • 1/4

    tsp cream of tartar

  • 1/2

    cup sugar

  • Cake

  • 1

    pkgs yellow cake mix

  • 1

    orange

  • Milk

  • 1/4

    cup margarine or butter, softened

  • 1

    tblsp grated orange peel

  • 2

    eggs

  • 2

    egg yolks

  • Filling

  • 8 oz pkg cream cheese, softened

  • 1/2

    cup sugar

  • 1

    cup whipping cream

  • 11 oz can mandarin oranges, drained

Directions

Heat oven to 350. Grease and flour bottoms of 2 inverted 9 inch round cake pans. In small bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ cup sugar; beat until stiff peaks form (do not underbeat). Spoon half of mixture into prepared pan spreading evenly 1 inch from edge; repeat. Bake at 350 for 15-20 minutes or until light golden brown. Turn off even; leave meringues in oven with door closed for 45-60 minutes or until meringue is crisp. Carefully remove meringues form pans with metal spatula; cool on wire racks. Heat oven to 350. Grease and flour three 9 inch round cake pans. In large bowl, blend cake mix, the juice of 1 orange plus enough milk to measure 1 cup and remaining cake ingredients until moistened. Beat 2 minutes at highest speed. Pour into prepared bake pans. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. In small bowl, beat cream cheese and sugar until smooth. Add whipping cream; beat on high speed until thickened. To assemble cake, place 1 cake layer on serving plate; spread about ½ cup filling. Top with meringue layer; spread with another ½ cup filling. Repeat layering with remaining cake, filling and meringue, ending with filling. Arrange mandarin orange on top. Refrigerate at least 2 hours. Cut with serrated knife to serve. Store in refrigerator.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: