Snickers Meringue Torte
Gluten Free Recipes
A light and airy Snickers Meringue Torte that tastes just like the favorite of many, the Snickers bar.
1/2 cup gluten free flour mix
1 teaspoon gluten-free baking powder
1/8 teaspoon salt
1 cup butter, softened (no substitutes)
1-1/4 cups granulated sugar
6 egg yolks
1 teaspoon gluten free almond or vanilla extract or 1/4 teaspoon gluten-free vanilla powder
1 cup ground toasted almonds
4 ounces grated unsweetened chocolate
6 egg whites
Grease and flour two 9 x 1-1/2 inch round baking pans. Stir together the flour, baking powder, and salt. Set the mixture aside.
Beat the butter in a large mixing bowl with an electric mixer on medium speed about 30 seconds. Add the granulated sugar and beat until fluffy. Beat in the egg yolks and almond/vanilla extract or gluten-free vanilla powder. Add in the flour mixture and beat on low speed until well combined. Stir in the almonds and chocolate. Wash and dry the beaters thoroughly.
Place the egg whites in a large clean bowl. Beat with an electric mixer on high speed until stiff peaks form (with the tips standing straight).
Fold in about one-fourth of the beaten egg whites to lighten the batter, then fold in the remaining egg whites. Pour the mixture into the prepared pans.
Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on wire racks; remove from pans; then allow the cake layers to cool completely.
2 egg whites
1 teaspoon gluten free vanilla extract or 1/4 teaspoon vanilla powder
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
Grease the bottom and sides of an 8 x 1 inch round cake pan. Line the bottom with waxed paper and grease the waxed paper. Set the pan aside.
Place the egg whites and vanilla or Gluten-Free Vanilla Powder in a medium mixing bowl and beat with an electric mixer on low speed until frothy. Add in the cream of tartar and beat on medium speed until soft peaks form (with tips curled at the top). Gradually add the granulated sugar, beating at high speed until stiff peaks form.
Spoon the mixture into the prepared pan, smoothing the top with the back of a spoon to even the surface. Bake at 300 degrees F for 45 minutes. Turn off the oven. Let the meringue dry in the closed oven for 1 hour.
Filling and Icing:
11 ounces gluten free cream cheese, softened (1 8-oz. plus 1 3-oz. package)
1 cup butter or margarine
1 teaspoon gluten free vanilla extract or 1/4 teaspoon Gluten-Free Vanilla Powder
2 pounds sifted powdered sugar
3/4 cup chopped Snickers candy bars (2 regular-sized bars)
4 oz. semi-sweet chocolate, melted and cooled
Place the cream cheese and butter/margarine in a large bowl. Beat with an electric mixer on medium to high speed, until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar, beating the mixture to a thick spreading consistency.
Transfer 1-3/4 cups of the mixture to a smaller bowl and stir in the chopped Snickers bars; reserve this mixture for the filling.
Beat the melted chocolate into the remaining cream cheese mixture for the icing.
Place one cake layer on a cake plate. Top it with half of the filling. Peel the waxed paper off of the meringue and set the meringue on top of the filling. Spread the remaining filling on the meringue. Place the second cake layer on top. Frost the top and sides of the assembled cake with the icing. Chill in the refrigerator for at least 4 hours before serving.
Recipe makes 16 generous servings, or 24 to 36 smaller servings Snickers Meringue Torte.