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PASSOVER FORGOTTEN TORTE WITH RASPBERRY SAUCE
FOR THE TORTE: 3/4 cup egg whites, at room temperature about 6 2 teaspoons lemon juice 3/4 teaspoon vanilla 1/4 teaspoon almond extract 1 1/4 cups sugar FOR THE FROSTING: 1 cup whipping cream 2 teaspoons sugar 1 teaspoon vanilla FOR THE RASPBERRY SAUCE: 3 cups red raspberries, thawed or 1 (12 ounce) package frozen raspberries, thawed 1 tablespoon sugar fresh mint leaves (optional)
Preheat oven to 450 degrees F. Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
TO MAKE THE 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.
TO MAKE THE 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.
TO MAKE THE 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.
TO SERVE: Serve the sliced torte topped with raspberry sauce. Garnish with fresh mint leaves, if desired.
Servings: 12 Source: Better Homes and Gardens
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