Recipe: Passover Forgotten Torte with Raspberry Sauce

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