3/4 cup egg whites (about 6) at room temp
2 tsp lemon juice
3/4 tsp vanilla
1/4 tsp almond extract
1 1/4 cup sugar
1 cup whipping cream
2 tsp sugar
1 tsp vanilla
3 cup red raspberries or one 12 oz pkg fr, ozen, thawed
1 tbsp sugar
1 fresh mint leaves (opt)
A Recipe for
Passover Forgotten Torte With Raspberry Sauce
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
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This Recipe for Passover Forgotten Torte With Raspberry Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Passover Forgotten Torte With Raspberry Sauce from the recipe cookbook of Recipes-to-go (Fruit)
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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
Serves: 12
Passover Forgotten Torte With Raspberry Sauce Recipe brought to you by Recipes To-Go