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Carob Strawberry Torte Recipe
|Cream of tartar||1⁄4 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Carob whip||4 Cup (64 tbs)|
|Sliced fresh strawberries||1 1⁄2 Cup (24 tbs)|
|Whole strawberries||3 (Fresh)|
Serving size: Complete recipe
Calories 2454 Calories from Fat 58
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 675.2 mg28.1%
Total Carbohydrates 859 g286.3%
Dietary Fiber 324.1 g1296.4%
Sugars 531 g
Protein 64 g129%
Vitamin A 2.3% Vitamin C 39.2%
Calcium 281.6% Iron 136.3%
*Based on a 2000 Calorie diet
Butter and flour 2 large baking sheets.
With a 7-inch saucepan cover, trace 2 circles on each baking sheet.
In a large bowl, beat together egg whites and cream of tartar until foamy.
Gradually beat in honey and vanilla, and continue beating until whites are stiff but not dry.
Divide between circles on prepared baking sheets, spreading evenly to edges of circles.
Bake on middle shelf of oven until lightly browned, 45 to 50 minutes. (After about 25 minutes, reverse baking sheets.) Remove from oven, and cool on baking sheets.
To assemble, place 1 meringue on a serving plate, spread with 1 cup Carob Whip, and top with 1/2 cup sliced strawberries.
Repeat until top layer is in place.
Spread remaining Carob Whip on top, and decorate with whole strawberries.
Store in refrigerator.