34 2/3 ounces Dacquoise (batter weight)(four 7-inch disks)
59 ounces Reduced Fat Vanilla Cream (3 lb. 11 oz.)
6 ounces Raspberries
6 ounces Blueberries
6 ounces Blackberries
1 1/2 pounds Italian Meringue
18 fluid ounces Red Fruit Gelée
Yield: 2 Tortes
1. Lightly oil and sugar two 7-inch (17-centimeter) torte rings. Or line the rings with strips of clear acetate. Place on a paper-lined sheet pan.
2. Place one Dacquoise disk in each torte ring.
3. Cover each Dacquoise disk with a 1-inch (2.5 centimeter) thick layer of the Reduced Fat Vanilla Cream. Scatter half of the berries over the cream.
4. Trim the 2 remaining Dacquoise disks slightly to fit inside the torte rings. Place them on top of the cream then top them with another 1-inch (2.5 centimeter) thick layer of the cream and the remaining berries. Cover the berries with the remaining cream leveling it off with a long metal spatula. Refrigerate the tortes until set, approximately 2 hours.
5. Gently heat the sides of the ring using a propane torch to facilitate the removal of the ring. Place on a cake board.
6. Ice the tortes with a thin layer of Italian Meringue. Using a pastry bag fitted with a medium star tip or a St. Honoré tip, pipe a connecting meringue border along the edge of the torte. Brown the meringue using a propane blowtorch or a caramel iron.
7. Prepare the Red Fruit Gelée and pour inside the meringue border.
Notes: This dessert has less total fat and less saturated fat when compared with a traditional cream filled cake.
59 ounces Reduced Fat Vanilla Cream (3 lb. 11 oz.)
6 ounces Raspberries
6 ounces Blueberries
6 ounces Blackberries
1 1/2 pounds Italian Meringue
18 fluid ounces Red Fruit Gelée
Yield: 2 Tortes
1. Lightly oil and sugar two 7-inch (17-centimeter) torte rings. Or line the rings with strips of clear acetate. Place on a paper-lined sheet pan.
2. Place one Dacquoise disk in each torte ring.
3. Cover each Dacquoise disk with a 1-inch (2.5 centimeter) thick layer of the Reduced Fat Vanilla Cream. Scatter half of the berries over the cream.
4. Trim the 2 remaining Dacquoise disks slightly to fit inside the torte rings. Place them on top of the cream then top them with another 1-inch (2.5 centimeter) thick layer of the cream and the remaining berries. Cover the berries with the remaining cream leveling it off with a long metal spatula. Refrigerate the tortes until set, approximately 2 hours.
5. Gently heat the sides of the ring using a propane torch to facilitate the removal of the ring. Place on a cake board.
6. Ice the tortes with a thin layer of Italian Meringue. Using a pastry bag fitted with a medium star tip or a St. Honoré tip, pipe a connecting meringue border along the edge of the torte. Brown the meringue using a propane blowtorch or a caramel iron.
7. Prepare the Red Fruit Gelée and pour inside the meringue border.
Notes: This dessert has less total fat and less saturated fat when compared with a traditional cream filled cake.
