This recipe is my all-time favorite dessert! We serve it every year at Christmas and I always devour many helpings! Its frozen cranberry filling is almost like an ice cream cake, and the graham cracker crust is simply luscious.

SUE74

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
8 hrs 30 mins
total:
9 hrs 10 mins
Servings:
8
Yield:
1 8-inch torte
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Graham Cracker Crust:
Filling:
Cranberry Glaze:

Directions

Instructions Checklist
  • Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.

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  • Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.

  • Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.

  • Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.

  • Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.

Nutrition Facts

494 calories; protein 3.6g; carbohydrates 64.5g; fat 26.2g; cholesterol 63.7mg; sodium 219.7mg. Full Nutrition
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