Pelargoniums: An Herb Society of America Guide

Recipes

Rose Geranium Meringue Torte

A variation of the famous Austrian Schaum Torte

1/3 cup toasted sliced almonds or whole pine nuts
½ cup butter
½ cup granulated sugar
4 egg yolks, beaten lightly
1 teaspoon vanilla
3 tablespoons chopped rose geranium leaves (stems removed), measurement divided
1 cup cake flour, sifted before measuring
1 teaspoon baking powder
1/8 teaspoon salt
4 egg whites, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 cup fresh blueberries, strawberries or raspberries
Lime Curd (recipe follows)
Additional berries and whole rose geranium leaves for garnish

Preheat oven to 325°F. Lightly crumble toasted almonds; set aside. In electric mixer bowl, cream butter and ½ cup sugar until light. Add egg yolks and vanilla, beating well. Stir in 2 tablespoons chopped fresh rose geranium.

Sift cake flour, baking powder and salt together. Stir into butter mixture, beating at low speed until well combined. Batter will be thick. Grease and flour 2 cake pans, 9x2-inch. Spread batter smoothly in pans and set aside.

In a clean mixer bowl and with clean beaters, beat egg whites until stiff but not dry. Gradually add remaining 1 cup sugar, 1 tablespoon at a time, while beating continuously. When all sugar is added, continue to beat for several minutes, then fold in vanilla at low speed. Dividing evenly in half, spread meringue on top of batter in pans, carefully smoothing. Top one pan with crushed almonds. Bake in a preheated oven for about 40 minutes. If meringue browns too soon, reduce heat slightly. When done, meringue should be dry and lightly browned. Remove cakes from oven and cool in pans. Avoid damp drafts or meringue will become gummy. Prepare Lime Curd as directed below.

A short time before ready to serve, place the layer without almonds on a cake plate, meringue side down. Spread layer with half of Lime Curd, being careful not to let it run over the sides. Add remaining 1 tablespoon chopped rose geranium leaves to 1 cup fruit; sprinkle over cake layer that is spread with Lime Curd. Top with second layer, placing almond side facing up. Sprinkle with additional blueberries and drizzle with more Lime Curd in a criss-cross pattern. Garnish with whole rose geranium leaves. Keep cool until served.

Yield: 10-12 servings

Lime Curd

2 whole eggs
2 egg yolks
1 cup sugar
2/3 cup fresh lime juice
1 cup butter, cut in small pieces
2 teaspoons finely chopped rose geranium leaves
1 tablespoon lime zest (no white pith)

Mix first five ingredients in electric blender or mixer until smooth. Transfer to a heavy
stainless or ceramic saucepan and cook until thickened, stirring constantly. Add chopped rose geranium leaves and lime zest.

You may also cook curd in a double boiler. Serve warm. Refrigerate leftover sauce and reheat in a double boiler to serve.

Fold whipped cream into curd to lighten for other purposes.

Yield: 2 cups

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Chocolate Rose-Scented Soufflé

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