Passover forgotten torte with raspberry sauce

12 servings

Ingredients

Quantity Ingredient
¾ cup Egg whites; 6 at room temper
2 teaspoons Lemon juice
¾ teaspoon Vanilla
¼ teaspoon Almond extract
1¼ cup Sugar
1 cup Whipping cream
2 teaspoons Sugar
1 teaspoon Vanilla
3 cups Red raspberries; OR
12 ounces Pkg. frozen red raspberries;
1 tablespoon Sugar
Fresh mint leaves(optional)

Directions

1.) Preheat oven to 450. Grease the bottom of a 10-inch springform pan. Set aside.

2.) For torte; in a mixer bowl; beat egg whites, lemon juice ¾ tsp.

vanilla and almond extract with an electric mixer on med. speed. Beat for about 3-4 minutes or till soft peaks form (tips curl). 3.) Gradually beat in the 1¼ c. sugar, 1 tbsp. at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 min)4.) Using a rubber scraper, transfer mixture to prepared pan and smooth top. Scrape around the sides and center post (if using tube pan), leaving a small trench between the meringue and the pan.  5.) Place in preheated oven. Tun off oven., Let torte dry in oven with door closed for at least 8 hrs. 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.

6.) About 4-8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form . Add the 2 tsps. of sugar and 1 tsp. of vanilla; beat till stiff peaks form. Frost the tops and sides of the torte. Cover and chill til serving time.  7.) For raspberry sauce, in a food processor bowl or blender container, combine the raspberries and 1 tbsp. sugar. Cover; process or blend till smooth. Strain sauce, if desired. 8.) Serve the sliced torte topped with raspberry sauce. Garnish with fresh mint leaves, if desired. Makes 1 torte serves 12. Credits go to Sharon Winstein/Midwest Living Magazine

*You can make both the billowy white torte and its sauce ahead of time. That's convenient for serving during seder. Lisa/Cedar Rapids FROM: LISA CRAWLEY (TSPN00B)

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