Passover Forgotten Torte With Raspberry Sauce

I fear that if annihilationism is widely accepted by Christians, that will hinder the missionary enterprise. Many people have devoted their lives to bringing the gospel to the unsaved around the globe. Would they continue to do so if they really thought that the worst fate awaiting those who reject Jesus is final extinction? I seriously doubt it. Annihilationists can argue that the obliteration of the wicked is a terrible fate if measured against the bliss of the righteous. But when compared to suffering in hell forever, it is simply not that bad to cease to exist.

Robert Peterson

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

INGREDIENTS

3/4	c	Egg whites, about 6 at room
		temp
2	t	Lemon juice
3/4	t	Vanilla
1/4	t	Almond extract
1 1/4	c	Sugar
1	c	Whipping cream
2	t	Sugar
1	t	Vanilla
3	c	Red raspberries or one 12 oz
		pkg frozen thawed
1	T	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

A Message from our Provider:

“No one can ignore Jesus forever”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 230 Calories From Fat: 66 Total Fat: 7.5g Cholesterol: 27.2mg Sodium: 33.7mg Potassium: 113.1mg Carbohydrates: 39.7g Fiber: 2.8g Sugar: 36.4g Protein: 2.5g