Name: Passover Forgotten Torte with Raspberry Sauce
Ingredients: 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)

There is a false boldness for Christ that only comes from pride. A man may rashly expose himself to the world's dislike and even deliberately provoke its displeasure, and yet do so out of pride… True boldness for Christ transcends all; it is indifferent to the displeasure of either friends or foes. Boldness enables Christians to forsake all rather than Christ, and to prefer to offend all rather than to offend Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Sauces	12	Servings

INGREDIENTS

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)

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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