Summer Torte
A light and elegant summer dessert featuring crisp meringues layered with fresh strawberries, whipped cream, toasted almonds, and a coffee-infused drizzle, perfect for warm-weather gatherings.
Ingredients
- 6 egg whites ⓘ
- 1/2 teaspoon cream of tartar ⓘ
- 1 1/4 teaspoon vanilla, divided ⓘ
- 1 3/4 cups sugar, divided ⓘ
- 1/3 cup whole blanched almonds ⓘ
- 4 cups fresh strawberries ⓘ
- 1/4 cup powdered sugar
- 4 teaspoons milk ⓘ
- 2 teaspoons instant coffee crystals ⓘ
- 1 cup heavy cream ⓘ
- Optional: sliced bananas, blueberries, or peaches ⓘ
Instructions
- Line two baking sheets with parchment paper and trace a 10-inch circle on each sheet.
- Preheat oven to 300 degrees Fahrenheit.
- In a large bowl, combine egg whites, cream of tartar, and 1/2 teaspoon vanilla.
- Beat with a mixer until soft peaks form.
- Add 1 1/2 cups of sugar, one tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved.
- Spread the meringue mixture onto the traced circles on the parchment paper, building up sides slightly.
- Bake for 1 hour.
- Carefully remove the meringues and transfer to wire racks to cool.
- Remove the parchment paper from the meringues.
- Increase oven temperature to 350 degrees Fahrenheit.
- Spread almonds on a baking sheet and toast for 7 to 8 minutes until light brown.
- Cool the toasted almonds and chop coarsely.
- Slice strawberries into thirds and sprinkle with 2 tablespoons of sugar, tossing gently.
- Whip the heavy cream on high speed with 2 tablespoons of sugar and 1/2 teaspoon vanilla until soft peaks form.
- In a small bowl, mix powdered sugar, heated milk, coffee crystals, and 1/4 teaspoon vanilla to make the drizzle.
- Place one meringue on a large serving plate.
- Top with half of the strawberries.
- Drizzle with the powdered sugar and coffee mixture.
- Place another meringue on top of the strawberries.
- Spread whipped cream over the top meringue.
- Sprinkle with toasted almonds.
- Arrange remaining strawberries on top and around the cake for decoration.
Tips & Substitutions
To ensure your meringue is perfect, make sure no yolk gets into the egg whites and use a clean, dry bowl for beating. If you don't have strawberries, feel free to substitute with other fruits like peaches or blueberries. For a richer flavor, consider adding a hint of almond extract to the whipped cream.
Serving Suggestions
This Summer Torte is a stunning centerpiece for any gathering and pairs beautifully with Cream Cheese Spritz Cookies as a light dessert option. Serve it alongside a scoop of vanilla ice cream or a berry compote for added flavor. Consider garnishing with fresh mint leaves for a pop of color.
Storage & Reheating
Store any leftover torte in the refrigerator, covered loosely with plastic wrap to prevent sogginess. It's best enjoyed within a day or two. To refresh leftovers, you can briefly chill them in the fridge before serving, but avoid reheating as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Torte contains roughly 451 calories, with 10g protein, 94g carbohydrates, and 5g fat. It is an excellent source of vitamin C (99% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meringue in advance?
Yes, you can prepare the meringues a day in advance and store them in an airtight container at room temperature. Just be sure to keep them away from humidity, as moisture can compromise their crispiness.
What can I use instead of heavy cream?
You can substitute heavy cream with a non-dairy alternative like coconut cream for a dairy-free option, or use a whipped topping for a lighter version. However, the texture and flavor may vary slightly.
How do I know when the meringue is done baking?
The meringue is done when it is firm to the touch and has a dry exterior. It should easily lift off the parchment paper without sticking. A slight golden color is acceptable, but avoid over-baking to prevent cracks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).