Passover forgotten torte with raspberry sauce
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Passover forgotten torte with raspberry sauce
  Passover    Sauces    Tortes  
Last updated 6/12/2012 12:48:31 AM. Recipe ID 9611. Report a problem with this recipe.
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      Title: Passover forgotten torte with raspberry sauce
 Categories: Desserts, Sauces, Passover
      Yield: 12 Servings
    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)
  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
  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.

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Recipe ID 9611 (Apr 03, 2005)

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