Passover Forgotten Torte with Raspberry Sauce

Description

You can make both the billowy white torte and its sauce ahead of time. That's convenient for serving during the seder.

• Servings: 12

Ingredients

• ¾ cup egg whites (about 6) at room temperature
• 2 tsp lemon juice
• ¾ tsp vanilla
• ¼ tsp almond extract
• 1¼ cup sugar
• 1 cup whipping cream
• 2 tsp sugar
• 1 tsp vanilla

Raspberry sauce

• 3 cup red raspberries or one 12 oz pkg frozen, thawed
• 1 tbsp sugar
• fresh mint leaves (optional)

Directions

1. Preheat oven to 450 °F.
2. Grease the bottom of a 10" tube pan or a 9" spring-form pan.
3. Set aside.

Torte

1. In a mixer bowl, beat egg whites, lemon juice, ¾ tsp vanilla and almond extract with an electric mixer.
2. On medium speed.
3. Beat for about 3 to 4 minutes or till soft peaks form (tips curl).
4. Gradually beat in the 1¼ cups sugar, 1 tbsp at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes).
5. Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
6. Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
7. Place in preheated oven.
8. Turn off the oven.
9. Let torte dry in oven with door closed for at least 8 hours or overnight.
10. If using a tube pan, loosen edges and center with a sharp knife.
11. Lift out tube.
12. Slide knife under meringue.
13. Invert onto a serving plate.
14. Cover with plastic wrap and foil; freeze, if desired.
15. About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form.
16. Add the 2 tsp sugar and 1 tsp vanilla; beat till stiff peaks form.
17. Frost the top and sides of the torte.
18. Cover and chill till serving time.

Raspberry sauce

1. In a food processor bowl or blender container, combine the raspberries and 1 tbsp sugar.
2. Cover; process or blend till smooth.
3. Strain sauce, if desired.