Yield: 12 servings
|¾ cup||Egg whites; 6 at room temper|
|2 teaspoons||Lemon juice|
|¼ teaspoon||Almond extract|
|1 cup||Whipping cream|
|3 cups||Red raspberries; OR|
|12 ounces||Pkg. frozen red raspberries;|
|Fresh mint leaves(optional)|
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)