Cappuccino Torte Recipe


MethodMain Ingredient


For meringue
 Egg whites3 , room temperature
 Vanilla1⁄2 Teaspoon
 Cream of tartar1⁄4 Teaspoon
 Sugar1 Cup (16 tbs)
For filling
 Instant vanilla pudding mix1
 Milk1 1⁄3 Cup (21.33 tbs)
 Instant coffee crystals2 Teaspoon
 Grated orange peel1⁄2 Teaspoon
 Whipping cream1⁄2 Cup (8 tbs)


Cover baking sheet with plain brown paper or foil.
Draw a 9-inch circle on paper.
Set aside.
For meringue: In medium mixing bowl beat egg whites, vanilla and cream of tartar on medium speed of electric mixer until foamy.
Add sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and sugar is almost dissolved.
Use the back of a large metal spoon to spread meringue over circle on paper.
Shape into a shell, building up sides.
Bake in preheated 300°F convection oven on rack #2 or #3 offset for 35 minutes (or bake in preheated 300°F radiant bake oven 45 minutes).
Turn off oven.
Let meringue dry in oven with door closed, at least 1 hour.
For filling: Omitting the milk called for on the pudding package, in medium mixing bowl combine 1 1/3 cups milk, the coffee crystals and orange peel.
Add pudding mix and prepare according to package directions.
Beat whipping cream until soft peaks form.
Immediately fold into pudding.
Place meringue shell on serving platter.
Spoon filling into shell.
Cover and chill at least 3 hours or overnight.
(For a crisper meringue, serve the same day. For a softer meringue, chill overnight.) To serve, arrange orange twists and candy on top of filling, if desired.