PASSOVER FORGOTTEN TORTE WITH RASPBERRY SAUCE
(Courtesy of Midwest Living Magazine)
You can make both the billowy, white torte and its sauce ahead of time.
3/4 cup egg whites (about 6) at room temperature
2 tsp. lemon juice
3/4 tsp. vanilla
1/4 tsp. almond extract
1 1/4 cups sugar
1 cup whipping cream
2 tsp. sugar
1 tsp. vanilla
3 cups red raspberries or one 12-oz. pkg. frozen red raspberries,
thawed
1 Tbsp. sugar
Fresh mint leaves (optional)
Preheat oven to 450 degree F. 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 tsp. vanilla and almond extract with an electric mixer on medium speed. Beat for 3 to 4 minutes or till soft peaks form (tips curl).
Gradually beat in the 1 1/4 cups sugar, 1 tablespoon at a time, beating on high speed till 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.
About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form (tips curl). Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat till stiff peaks form (tips and straight). Frost the tops and sides of the torte. Cover and chill till serving time.
For raspberry sauce, in a food processor bowl or blender container, combine the raspberries and the 1 tablespoon sugar. Cover; process or blend till smooth. Strain sauce, if desired.
Serve the sliced torte topped with raspberry sauce. Garnish
with fresh mint leaves, if desired. Makes 1 torte (12 servings).
Click here to return to the Passover list