Remember when your grandmother used to make those mysterious desserts that seemed to appear out of nowhere? This forgotten torte is one of those old-fashioned treats that somehow got lost between generations. It’s basically a giant meringue that you stick in the oven at night and literally forget about until morning. The whole thing sounds odd, but once you top it with whipped cream and serve it up, people will wonder why this recipe ever disappeared in the first place.
Why this dessert disappeared from recipe boxes
Most people have never heard of forgotten torte because it got overshadowed by fancier desserts over the years. Back in the day, home cooks loved it because you could use up extra egg whites from other recipes and not waste anything. The name comes from the unusual baking method where you heat up the oven really hot, pop the meringue in, then turn everything off and leave it alone overnight. Nobody wanted to explain why they were leaving their oven on all night, so the recipe just kind of faded away as newer desserts took over.
The texture sits somewhere between a crunchy meringue cookie and a soft marshmallow inside. It’s hard to describe until you actually try it. Some older cookbooks call it by different names, but the method stays the same. The recipe works because the residual heat in the oven slowly dries out the meringue without burning it. Modern ovens with fans can mess this up a bit, but you can work around it by turning the oven back on to 200 degrees a couple times during the night if needed.
What makes this different from regular meringue
Regular meringues get baked at low temperatures for a long time until they dry out completely. This torte takes a different approach by starting with high heat that gets turned off immediately. The shape matters too since you make it in a tube pan instead of dropping spoonfuls onto a baking sheet. This creates a cake-like dessert instead of individual cookies. The outside develops a nice crunch while the inside stays a bit softer and more cake-like than traditional meringues.
Some people confuse this with pavlova, but they’re not quite the same thing. Pavlova gets baked at a low temperature and stays soft throughout, while this torte has more textural variety. The forgotten cake method creates layers of texture that you can’t get with other meringue recipes. Plus, you don’t have to watch it or worry about oven temperature once you turn it off. It’s basically the most hands-off dessert you can make, which is perfect for busy schedules or when you want something special without the stress.
Getting your egg whites to cooperate
Room temperature egg whites whip up better than cold ones straight from the fridge. Let them sit out for about thirty minutes before you start beating them. Any bit of yolk will ruin the whole batch, so separate your eggs carefully. Some people like to separate eggs when they’re cold since the yolk holds together better, then let the whites warm up afterward. Clean bowls matter too since any grease or oil will prevent the whites from getting fluffy and stiff.
The cream of tartar helps stabilize everything and makes the peaks hold their shape. Start beating on medium speed until things get frothy, then add your sugar gradually. Dump it all in at once and you’ll end up with a grainy mess. Take your time adding sugar a tablespoon or two at a time, letting it fully mix in before adding more. The whole process takes about ten minutes, but you’ll know it’s ready when the mixture looks glossy and forms stiff peaks that don’t flop over when you lift the beaters.
Why you need a tube pan for this
A tube pan with a removable bottom works best because it helps the meringue hold its shape and makes removal easier. The center tube allows heat to circulate through the middle, creating more even drying throughout the torte. Regular round cake pans don’t work as well since the center stays too soft and gooey. You want an ungreased pan so the meringue can grip the sides as it sets up overnight. This prevents it from collapsing or sliding around.
Getting the torte out in the morning requires running a knife around the edges and center tube to loosen everything. The removable bottom lets you push the whole thing up and out without breaking it into pieces. Some recipes suggest using a springform pan instead, which also works fine. Just make sure whatever pan you use is completely clean and dry before you start. Any residue will prevent the meringue from climbing up the sides properly and you’ll end up with a flat disappointment instead of a tall, impressive torte.
The overnight oven method explained
Preheat your oven to 450 degrees, which seems crazy hot for meringue. The high initial temperature sets the outside quickly while the interior stays soft. Once you put the pan in and close the door, immediately turn the oven completely off. Don’t peek or open the door at all during the night. The trapped heat slowly decreases over several hours, gently drying out the meringue without browning it too much. Most ovens retain enough heat for this to work perfectly.
Modern ovens with cooling fans can cause problems since they vent heat faster than older models. If your oven has this feature, you might need to turn it back on to 200 degrees for ten minutes a couple times during the night. This keeps enough warmth inside to properly dry the torte. Plan to make this in the evening so it can sit undisturbed for at least eight hours. Morning is the perfect time to check it since you’ll be up anyway. The torte should feel dry to the touch and have a light golden color on top when it’s ready.
Topping ideas beyond basic whipped cream
Plain sweetened whipped cream is traditional and delicious, but you can get creative with additions. A bit of vanilla bean paste adds flecks of real vanilla that look fancy and taste amazing. Orange zest brings a bright citrus note that cuts through the sweetness nicely. Some people add cocoa powder to the cream for a chocolate version. Fresh berries work great on top, though lemon curd takes this dessert to another level entirely.
The torte itself is pretty neutral, so it plays well with lots of different toppings. Strawberries and cream is a classic combination that everyone loves. Passion fruit pulp adds tropical flair and a tart contrast. You could even do a coffee-flavored whipped cream for the adults at your table. Whatever topping you choose, add it shortly before serving. The moisture from cream and fruit will soften that nice crispy exterior if it sits too long. Keep the plain torte at room temperature and the toppings in the fridge until you’re ready to assemble everything.
What to do with all those leftover yolks
Six egg yolks is a lot to have sitting around after making this torte. Custards and puddings use up yolks quickly since they rely on those rich fats for texture. Crème brulee, flan, or pot de crème all make excellent companions to this dessert. You could also make homemade mayonnaise or aioli if you’re feeling ambitious. Lemon curd uses yolks and happens to taste perfect on top of the torte, so that’s a smart choice that serves double duty.
Gold cake or pound cake recipes specifically call for extra yolks to create their rich yellow color and dense texture. Homemade pasta dough gets silkier with a few extra yolks mixed in. Egg yolks freeze well too, so you don’t have to use them immediately. Mix them with a pinch of salt or sugar depending on whether you plan to use them for savory or sweet recipes later. They’ll keep frozen for several months, which gives you plenty of time to decide what to make. Just thaw them overnight in the fridge before using.
When things don’t go according to plan
Sometimes the torte cracks or collapses a bit, which is totally normal and doesn’t affect the taste at all. The whipped cream topping covers up most imperfections anyway. If your torte turns out too brown, the oven was probably too hot or stayed on too long. A darker exterior tastes fine but loses some of that pristine white meringue look. On the flip side, if it’s still sticky and wet in the morning, it didn’t get enough heat or your oven cooled down too fast.
Weeping meringue happens when sugar doesn’t fully dissolve during beating. Those little beads of moisture on the surface aren’t harmful but they don’t look great. Make sure you’re using regular granulated sugar, not powdered, and add it slowly while beating. If the whole thing deflates dramatically, you either opened the oven door during the night or didn’t beat the whites to stiff peaks before baking. Learn from whatever goes wrong and try again. Meringue is finicky but gets easier with practice, and even imperfect tortes taste good when you pile on enough whipped cream.
Storing and serving your finished torte
The plain torte can sit at room temperature for a day or two if you keep it covered. Once you add whipped cream and toppings, everything needs to go in the refrigerator. The cream will make the exterior soften over time, so eat it within a couple days for the best texture contrast. Leftovers still taste good even when everything melds together into a softer consistency. Some people actually prefer it that way since it becomes more pudding-like and easier to eat with a spoon.
Slice the torte with a sharp knife dipped in hot water and wiped clean between cuts. This prevents the meringue from sticking and making a mess. Serve pieces on individual plates with extra whipped cream on the side. The torte looks impressive on a cake stand, especially if you use a glass one that shows off the height and texture. This makes a great dessert for dinner parties since you can make it the night before and just add toppings right before guests arrive. Nobody will believe how simple it actually was to make.
This forgotten torte really does deserve a comeback in modern kitchens. The hands-off overnight method makes it easier than most fancy desserts, and the results look impressive enough for special occasions. Give it a try next time you have extra egg whites sitting around, or make it just because you want something different. Once people taste it, they’ll understand why this recipe deserves to be remembered instead of forgotten.
Forgotten Torte
Course: DessertCuisine: American Recipes12
servings15
minutes8
minutes191
kcalAn impressive overnight meringue dessert that bakes itself while you sleep, topped with vanilla whipped cream and fresh orange zest.
Ingredients
6 egg whites, at room temperature
¼ teaspoon salt
½ teaspoon cream of tartar
1½ cups granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
1 cup heavy cream
1 tablespoon granulated sugar (for whipped cream)
1 teaspoon vanilla bean paste
Zest of one orange (optional)
Directions
- Preheat your oven to 450°F. Make sure the oven is fully heated before you begin mixing the meringue. Have your ungreased tube pan ready and set aside.
- Combine the egg whites, salt, and cream of tartar in your mixer bowl. Beat on medium speed until the mixture becomes frothy and starts to form soft peaks. This should take about three to four minutes.
- Gradually add the 1½ cups of sugar to the egg whites, about one tablespoon at a time. Let each addition fully incorporate before adding more. Continue beating until the mixture forms stiff, glossy peaks that hold their shape when you lift the beaters.
- Gently fold in the vanilla extract and almond extract using a spatula. Be careful not to deflate the meringue by stirring too vigorously. Use a folding motion to incorporate the extracts evenly throughout.
- Spoon the meringue mixture into your ungreased tube pan and spread it evenly. Use the back of your spoon to smooth the top, but don’t worry about making it perfect. Place the pan in the preheated oven.
- Immediately turn off the oven after closing the door. Do not open the oven door at all during the night. Leave the torte in the closed oven for at least eight hours or overnight to dry and set completely.
- In the morning, run a thin knife around the edges of the pan and around the center tube to loosen the torte. Carefully remove it from the pan and place on a serving dish. You can leave it uncovered at room temperature until you’re ready to add the toppings.
- When ready to serve, whip the heavy cream with the tablespoon of sugar and vanilla bean paste until stiff peaks form. Spread the whipped cream over the torte. If using orange zest, zest the orange over the whipped cream to allow the oils to spray onto it, then sprinkle the zest decoratively around the torte. Serve immediately or refrigerate until ready to serve.
Notes
- If your oven has a cooling fan that turns on automatically, you may need to turn the oven back on to 200°F for 10 minutes once or twice during the night to maintain enough heat for proper drying.
- The torte will have a crunchy exterior and a softer, more cake-like interior. This textural contrast is what makes it special, so don’t worry if it’s not uniformly crisp throughout.
- Room temperature egg whites whip up much better than cold ones, so let them sit out for 30 minutes before starting. Make sure your bowl and beaters are completely clean and grease-free.
- Once topped with whipped cream, store the torte in the refrigerator and eat within two days for the best texture. The plain meringue can stay at room temperature for a day or two if kept covered.
- Save those egg yolks for lemon curd, custard, or homemade pasta. They also freeze well mixed with a pinch of salt or sugar.
Frequently asked questions about forgotten torte
Q: Can I make this in a regular cake pan instead of a tube pan?
A: A tube pan works best because the center tube helps heat circulate evenly throughout the meringue. Regular round pans will leave the center too soft and gooey. If you don’t have a tube pan, a springform pan is your next best option, though the texture won’t be quite as consistent.
Q: What if I accidentally open the oven door during the night?
A: Opening the door releases all the trapped heat and can cause the torte to collapse or not dry properly. If this happens early in the process, you might be able to save it by turning the oven back on to 200°F for an hour before turning it off again. If it happens near morning, just see how it turned out and remember not to peek next time.
Q: How do I know if my egg whites are beaten enough?
A: The mixture should form stiff, glossy peaks that stand straight up when you lift the beaters. If the peaks flop over or look dull rather than shiny, keep beating. Underbeaten whites will result in a torte that doesn’t hold its shape well.
Q: Can I use a hand mixer instead of a stand mixer?
A: Yes, but be prepared for your arm to get tired since beating egg whites to stiff peaks takes about ten minutes. A hand mixer works fine, just make sure to move it around the bowl to incorporate all the egg whites evenly. Start on medium speed and increase gradually as the whites get fluffier.
