The best delicious Passover Forgotten Torte With Raspberry Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Passover Forgotten Torte With Raspberry Sauce recipe today!
Hello my friends, this Passover Forgotten Torte With Raspberry Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Passover Forgotten Torte With Raspberry Sauce is amazingly delicious, and addictive, everyone will be asking for more Passover Forgotten Torte With Raspberry Sauce.
What Makes This Passover Forgotten Torte With Raspberry Sauce Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Passover Forgotten Torte With Raspberry Sauce.
Ready to make this Passover Forgotten Torte With Raspberry Sauce Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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)
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.
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.
Yields
12 Servings
Leave a Reply