Title: Passover Forgotten Torte with Raspberry Sauce
Categories: Dessert Sauce Passover
Yield: 12 Servings

3/4	c	Egg whites (about 6) at room temp
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)

Servings: 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.

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.

Source: Midwest Living Magazine, April 1991

From: Sallie Austin

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