Passover Forgotten Torte With Raspberry Sauce

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READY IN: 12hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450ºF.
  • Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
  • FOR TORTE:
  • In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
  • Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
  • Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes).
  • Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
  • Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
  • Place in preheated oven.
  • Turn off oven.
  • Let torte dry in oven with door closed for at least 8 hours or overnight.
  • If using a tube pan, loosen edges and center with a sharp knife.
  • Lift out tube. (Or remove sides of springform pan.)
  • Slide knife under meringue.
  • Invert onto a serving plate.
  • Cover with plastic wrap and foil; freeze, if desired.
  • FROSTING:
  • About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
  • Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
  • Frost the tops and sides of the torte.
  • Cover and chill until serving time.
  • RASPBERRY SAUCE:
  • In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
  • Cover; process or blend until smooth.
  • Strain sauce, if desired.
  • Cover and chill until serving time.
  • Serve the sliced torte topped with raspberry sauce.
  • Garnish with fresh mint leaves, if desired.
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