3/4 c Egg whites (about 6) at room
2 ts Lemon juice
3/4 ts Vanilla
1/4 ts Almond extract
1 1/4 c Sugar
1 c Whipping cream
2 ts Sugar
1 ts Vanilla
3 c Red raspberries or one 12 oz
-pkg frozen, thawed
1 tb Sugar
Fresh mint leaves (opt)
Yield: 12 Notes: You can make both the billowy white torte and its sauce
ahead of time. That’s convenient for serving during the seder.
DIRECTIONS: Preheat oven to 450-F. Grease the bottom of a 10″ tube pan or a
9″ 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 about 3
to 4 minutes or till soft peaks form (tips curl).
Gradually beat in the 1 1/4 cups sugar, 1 Tbsp 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.
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Place in preheated oven. Turn off the 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. Add the 2 tsp sugar and 1 tsp vanilla; beat
till stiff peaks form. Frost the top 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 1 Tbsp sugar. Cover; process or blend till smooth.
Strain sauce, if desired.