Ingredients
2 tablespoons white sesame seeds
1/4 cup hulled pumpkin seeds (pepitas)
1/4 cup sunflower seeds
2 tablespoons poppy seeds
3 large egg whites, room temperature
3/4 cup plus 1 tablespoon superfine sugar
1 teaspoon pure vanilla extract
1/8 teaspoon coarse salt
1 sleeve (5 ounces) graham crackers, finely ground with some bigger pieces remaining (1 1/4 cups)
1/2 cup cherry or other red-fruit preserves
3/4 cup heavy cream
Preparation
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment. Trace an 8-inch circle on top with a pencil; turn marked-side down.
Spread sesame, pumpkin, and sunflower seeds in a single layer on a rimmed baking sheet. Toast, stirring once, until golden, about 12 minutes. Let cool completely. Finely grind baked seeds in a spice grinder or food processor; transfer to a bowl. Stir in poppy seeds.
In a large bowl, with an electric mixer, whisk egg whites on medium-high until soft peaks form. Slowly add 3/4 cup sugar, whisking until stiff, glossy peaks form. Whisk in vanilla and salt. Fold in graham-cracker crumbs and 3/4 cup seed mixture. Dab meringue under corners of parchment to secure to baking sheet. Using an offset spatula, spread meringue within marked circle. Bake, rotating sheet halfway through, until top is crisp and brown, about 25 minutes. Transfer sheet to wire rack and let torte cool completely.
Spread preserves on top of meringue. In another bowl, whisk cream with remaining 1 tablespoon sugar until soft peaks form. Dollop on top of preserves and sprinkle with some of remaining seed mixture. Cut into wedges with a sharp knife, wiping between slices, and serve. (Torte is best the day it’s made.)
