ORANGE MERINGUE TORTE
Pillsbury Come For Brunch Cookbook1982 – 12 servings
- 2 egg whites (reserve yolks)
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1 pkgs yellow cake mix
- 1 orange
- 1/4 cup margarine or butter, softened
- 1 tblsp grated orange peel
- 2 eggs
- 2 egg yolks
- 8 oz pkg cream cheese, softened
- 1/2 cup sugar
- 1 cup whipping cream
- 11 oz can mandarin oranges, drained
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.