|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 87g||32%|
|Dietary Fiber 1g||4%|
|Total Sugars 81g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Polish Meringue Torte with Fruits of the Forest or Tort Bezowy z Owocami Leśnymi (TORRT beh-zoh-vih zih oh-voh-TSAH-mee lesh-NIH-mee) is from chef Bogdan Gałązka's "The Cuisine of the Kings of Poland in Malbork Castle" (Multico, 2010). The book is written in both Polish and English in metric measurements and, at this point, is only available online. I give U.S. measurements plus metric measurements, so be sure to weigh your ingredients for accuracy.
In Poland, strawberries, blueberries, and raspberries grow wild along roads as well as being cultivated in home gardens. The fruit varieties are very small and very sweet. If you don't have access to wild berries, domesticated varieties available at supermarkets will work just fine.
Meringue is a common feature in Polish desserts but, in this case, it becomes the cake itself and not just a topping, as is common in the States. The beauty of this dessert is the fact that egg yolks are used in the custard cream that fills this beautiful tort. No more looking for egg-yolk recipes. I would use pasteurized eggs because the yolks aren't cooked in the cream filling.
This makes a beautiful statement on a serving board or dining room table.
For the Meringue:
10 large egg whites
8.8 ounces confectioners' sugar
1/2 ounce potato flour
1 teaspoon apple cider vinegar
For the Cream:
10 large egg yolks
7 ounces confectioners' sugar
1.7 ounces espresso, or very strong coffee
1.7 ounces amaretto
10.58 ounces mascarpone cheese
6.76 ounces sour cream
1 3/4 ounces raspberries
1 3/4 ounces blueberries
1 3/4 ounces strawberries
Mint leaves, for garnish
Gather the ingredients.
In a large bowl, whip egg whites to a stiff consistency, slowly adding confectioners' sugar, potato flour. and apple cider vinegar.
Using a pencil, draw two 9-inch circles on a sheet of parchment paper. Flip paper over and place on a baking sheet. Fill a piping bag with meringue and pipe it onto paper, using circles as a guide. Smooth in any gaps.
Preheat oven to 350 F. Put meringue circles in oven and bake for 5 minutes. Reduce heat to 265 F and bake for another 50 minutes. Remove from oven and let cool completely on a wire rack.
In a large bowl, blend egg yolks with confectioners' sugar until smooth. Add espresso, amaretto, and mascarpone and mix thoroughly.
In a small bowl, whip cream until stiff. Add it to egg mixture and whip until stiff.
Place a layer of baked meringue on a plate, cover with a layer of cream. Top with remaining meringue disk and cream. Decorate with fruit and mint.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
More recipes chef Bogdan has shared from this book with my readers:
Polish Cranberry Gelatin Dessert Recipe
Polish Millet Soup Recipe
More recipes chef Bogdan's has shared from his book "The Cuisine of the Teutonic Grand Masters in Malbork Castle" (Multico, 2009):
Polish Onion Soup Recipe
Polish Garlic Soup Recipe