Cranberry Meringue Cake
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 559
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 89
- Dietary Fiber
- 3
- Sugar
- 74
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 234
- Total: 7 hr 5 min (includes cooling, chilling and drying times)
- Active: 40 min
Ingredients
Cake:
Nonstick cooking spray, for spraying the pan
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
4 cups chopped ginger snaps
1 cup chopped walnuts
Frosting:
8 ounces (1 cup) cream cheese
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Sparkling Cranberries, recipe follows, for garnish
Sparkling Cranberries:
3/4 cup agave nectar
2 cups fresh cranberries
1 cup granulated sugar
Directions
Special equipment:
a 9-inch nonstick springform pan- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
- In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the ginger snaps and walnuts.
- Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform.
- For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps.
- To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve.
Sparkling Cranberries:
- Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours.
- Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely.