Passover Forgotten Torte With Raspberry Sauce - cooking recipe

Ingredients

TORTE
3/4 cup egg white, at room temperature about 6
2 teaspoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups sugar
FROSTING
1 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla
RASPBERRY SAUCE
1 cups red raspberries or (12 ounce) package frozen raspberries, thawed
1 tablespoon sugar
fresh mint leaves (optional)

Preparation

Preheat oven to 450\u00b0F.
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 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until 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.
FROSTING:
About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
Frost the tops and sides of the torte.
Cover and chill until serving time.
RASPBERRY SAUCE:
In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
Cover; process or blend until smooth.
Strain sauce, if desired.
Cover and chill until serving time.
Serve the sliced torte topped with raspberry sauce.
Garnish with fresh mint leaves, if desired.