Ingredients Jump to Instructions ↓

  1. 3/4c Egg whites (about 6) at room -temp

  2. 2 ts Lemon juice

  3. 3/4ts Vanilla

  4. 1/4ts Almond extract

  5. 1 1/4c Sugar

  6. 1 c Whipping cream

  7. 2 ts Sugar

  8. 1 ts Vanilla

  9. 3 c Red raspberries or one

  10. 12 oz -pkg frozen, thawed

  11. 1 tb Sugar Fresh mint leaves (opt)

Instructions Jump to Ingredients ↑

  1. + Directions : 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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