Italian Meringue Torta

Made for RSC #12 contest. A summer dessert that makes the top ten chart for our family. Hope you try this and enjoy at your next family gathering. Time estimated is not chilling time included.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 2 layer 8 inch cake

Ingredients

• Cake

• 1⁄2 cup butter, room temperature
• 1⁄2 cup granulated sugar
• 4  egg yolks
• 1⁄2 cup cake flour
• 2  tablespoons cake flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla
• 4  tablespoons  whole milk

• Meringue

• 4  egg whites, room temperature
• 3⁄4 cup white sugar
• 1  teaspoon vanilla
• 1⁄2-3⁄4 cup  chopped pecans

• Filling

• 1⁄2 pint  nutri whip non-dairy whipped topping
• 6  ounces mascarpone cheese, room temperature
• 2  tablespoons  powdered icing sugar (optional)
• 1⁄4 teaspoon vanilla
• 2  tablespoons  sugar-free strawberry jam (jam or spread)
• 1⁄2 cup fresh blueberries, washed
• 1⁄2 cup crushed pineapple, drained well reserving juice
• 10  strawberries, washed and hulled
• 1  banana, sliced
•  blueberries (to garnish)
•  strawberry puree, for plate garnish

Directions

1. Cake: Cream the butter with granulated sugar until creamy and smooth. Add in the egg yolks one at a time until combined.
2. Sift the measured cake flour with salt, and baking powder. blend flour into the egg mixture alternately with the milk and vanilla.
3. Pour into two 8 inch greased and floured cake pans, set aside.
4. Meringue: Beat the egg whites until frothy and gradually add in the white sugar a little at a time, beat in the vanilla, Continue beating until stiff peaks when the beaters are lifted. Fold in the amount of chopped nuts you desire either 1/2 cup or 3/4 of a cup.
5. Spread the prepared meringue over each cake evenly using it all.
6. Place cakes into a 350 degree preheated oven for 20 to 25 minutes until tester comes away clean and golden brown.
7. Remove baked cakes to cooling rack. Cool ten minutes, invert and completely cool on parchment covered wire racks.
8. Filling: Beat your 1/2 pint (250ml container) of liquid Nutri Whip into a large bowl, and beat until thick adding in 1 tablespoons of the powdered sugar to sweeten lightly. The powdered sugar is optional as the sugar free preserves added later will also sweeten.
9. Beat your 6 ounces mascarpone creamed cheese until light and fluffy adding in the other 1 tablespoons icing powder to sweeten, Again the powdered sugar is optional as the preseves will sweeten the filling. Beat in 2 tablespoon sugar free strawberry preserves ( jam or spread) the little bit of vanilla and continue to cream until mixture is light and smooth.
10. Fold in the blended cheese mixture into the peaked whipped cream mixture folding well.
11. Add in the well drained pineapple, the blueberries folding in well, but not breaking the berries.
12. Setting up the Layers: Place cooled cake layer meringue side down of serving platter.
13. Spread all the filling over the cake layer.
14. Place second cake layer on top of filling with meringue side up (this is top).
15. Place in refrigerator for a couple of hours to set and meld flavours.
16. Just before serving prepare garnishes.
17. Slice banana and dip into the reserved pineapple juice (this helps to prevent browning of fruit.
18. Slice strawberries into a fan shape leaving the end in tack and spread out.
19. Remove cake from fridge, around the outer edge place sliced bananas and then place the strawberries over bananas, marking into ten portions,,that way each portion has a couple of banana slices and a full strawberry fan.
20. Slice and place on individual serving plates that have a squeeze of strawberry puree and chocolate syrups. Scatter a few blueberries also onto plates with a sprig of fresh mint.
21. Enjoy.