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This is a version of a traditional German nut torte with a meringue that is flat and soft.
Beat egg whites in another bowl on low speed until foamy. Increase speed to high. Add sugar mixture, 2 tablespoons at a time, beating well after each addition. Beat 10-12 minutes or until stiff peaks form. Gently stir in ground pecans.
Spoon half of egg white mixture onto center of each prepared baking sheet. Shape each into 8-inch circle, smoothing with spatula or spoon to about 1-inch thick. Bake, one meringue at a time, 8-9 minutes or until puffed and golden brown. Immediately loosen meringues with long metal spatula. (Meringues will flatten and be soft and sticky.) Carefully remove to cooling rack using two metal spatulas; cool completely.
Place raspberries in 5-cup blender container. Cover; blend on High speed until smooth. Refrigerate until ready to use.
Combine whipping cream, powdered sugar and vanilla in bowl; beat until soft peaks form. Add mascarpone cheese; beat until stiff peaks form.
Place 1 meringue onto large serving plate. Top with half of whipped cream mixture. Place remaining meringue over filling; top with remaining whipped cream mixture. Refrigerate at least 2 hours.
Sprinkle toasted pecans over torte.Just before serving, Serve with raspberry sauce. Store refrigerated.
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Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1591
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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