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Description Edit

You can make both the billowy white torte and its sauce ahead of time. That's convenient for serving during the seder.

  • Servings: 12

Ingredients Edit

Raspberry sauce Edit

Directions Edit

  1. Preheat oven to 450 °F.
  2. Grease the bottom of a 10" tube pan or a 9" spring-form pan.
  3. Set aside.

Torte Edit

  1. In a mixer bowl, beat egg whites, lemon juice, ¾ tsp vanilla and almond extract with an electric mixer.
  2. On medium speed.
  3. Beat for about 3 to 4 minutes or till soft peaks form (tips curl).
  4. Gradually beat in the 1¼ 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).
  5. Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
  6. Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
  7. Place in preheated oven.
  8. Turn off the oven.
  9. Let torte dry in oven with door closed for at least 8 hours or overnight.
  10. If using a tube pan, loosen edges and center with a sharp knife.
  11. Lift out tube.
  12. Slide knife under meringue.
  13. Invert onto a serving plate.
  14. Cover with plastic wrap and foil; freeze, if desired.
  15. About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form.
  16. Add the 2 tsp sugar and 1 tsp vanilla; beat till stiff peaks form.
  17. Frost the top and sides of the torte.
  18. Cover and chill till serving time.

Raspberry sauce Edit

  1. In a food processor bowl or blender container, combine the raspberries and 1 tbsp sugar.
  2. Cover; process or blend till smooth.
  3. Strain sauce, if desired.

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