This elegant “Forgotten Torte” is a classic Passover dessert that relies on the magic of meringue rather than flour. The cake is made from stiffly beaten egg whites and sugar, then dried in a turned-off oven for several hours to create a light, crisp exterior with a soft, marshmallow-like interior. It is finished with a layer of sweet vanilla whipped cream and a bright, tart raspberry sauce that cuts through the sweetness. This make-ahead dessert is not only visually stunning but also incredibly convenient for holiday hosting, as the base can be prepared days in advance and frozen until serving time.
Passover Forgotten Torte With Raspberry Sauce
Description
This elegant "Forgotten Torte" is a classic Passover dessert that relies on the magic of meringue rather than flour. The cake is made from stiffly beaten egg whites and sugar, then dried in a turned-off oven for several hours to create a light, crisp exterior with a soft, marshmallow-like interior. It is finished with a layer of sweet vanilla whipped cream and a bright, tart raspberry sauce that cuts through the sweetness. This make-ahead dessert is not only visually stunning but also incredibly convenient for holiday hosting, as the base can be prepared days in advance and frozen until serving time.Directions
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Preheat oven to 450°F (230°C).
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Grease the bottom of a 10-inch tube pan or a 9-inch springform pan with butter or non-stick spray.
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In a large, clean mixer bowl, combine egg whites, lemon juice, 3/4 tsp vanilla extract, and almond extract.
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Using an electric mixer on medium speed, beat the egg white mixture until soft peaks form (tips curl over), about 3 to 4 minutes.
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Gradually add the 1 1/4 cups sugar, one tablespoon at a time, while beating on high speed.
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Continue beating until stiff, glossy peaks form (tips stand straight) and the sugar is almost dissolved, about 10 minutes.
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Using a rubber scraper, transfer the meringue mixture to the prepared pan. Smooth the top evenly.
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Scrape around the sides and center post (if using a tube pan) with the scraper, leaving a small trench between the meringue and the pan to prevent sticking.
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Place the pan in the preheated oven.
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Immediately turn off the oven.
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Let the torte dry in the oven with the door closed for at least 8 hours or overnight. Do not open the door during this time.
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Once dried, loosen the edges and center with a sharp knife. Lift out the center tube if using a tube pan, or remove the springform ring.
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Slide a knife under the meringue to loosen it from the pan bottom, then invert onto a serving plate.
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Cover tightly with plastic wrap and foil. Freeze if not serving immediately (can be frozen up to 1 month).
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About 4 to 8 hours before serving, thaw the torte in the refrigerator if frozen, or keep chilled.
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In a small mixer bowl, beat the cold whipping cream until soft peaks form.
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Add the 2 tsp sugar and 1 tsp vanilla extract. Beat until stiff peaks form.
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Spread the whipped cream over the top and sides of the torte to frost it.
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Cover and chill in the refrigerator until ready to serve.
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For the sauce, combine raspberries and 1 tbsp sugar in a food processor or blender.
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Process or blend until smooth.
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Strain the sauce through a fine-mesh sieve to remove seeds, if desired.
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Serve slices of torte topped with raspberry sauce and garnished with fresh mint leaves.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 150mg50%
- Sodium 75mg4%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 25g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
