Forgotten Torte Recipes

Steps:

• Preheat oven to 425 degrees. Butter an angel-food-cake pan. In a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar. With the mixer on high speed, gradually add 2 1/2 cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
• Spoon the meringue into the pan. Level the top. Place in the oven, and turn off the heat. Do not open the door until the oven is cool, 4 hours or overnight.
• Push up the removable bottom of the pan. Cut away the top crust; reserve the crust and the crumbs. Unmold the cake onto a plate. Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it. Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.
• In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.

Steps:

• This dessert should be prepared the night before it is to be served.
• Let egg whites stand at room temperature.
• Preheat oven to 450 degrees.
• Add cream of tartar and salt to egg whites.
• Beat until quite foamy.
• Add sugar gradually, about 2 tablespoons at a time, beating well after each addition.
• Add extract and beat until meringue is quite stiff.
• Butter just the bottom of a 2 pice tube pan.
• Spread meringue in pan.
• Place in oven and TURN OFF HEAT.
• Let stand in oven overnight or for at least 6 hours.
• Turn onto a serving place and place in the refrigerator until it is well chilled.
• Make whipped cream and spread it on the top and sides of the torte.
• Spoon raspberries onto each serving.

Steps:

• Preheat oven to 450ºF.
• Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
• FOR TORTE:.
• In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
• Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
• Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until 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 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.
• FROSTING:.
• About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
• Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
• Frost the tops and sides of the torte.
• Cover and chill until serving time.
• RASPBERRY SAUCE:.
• In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
• Cover; process or blend until smooth.
• Strain sauce, if desired.
• Cover and chill until serving time.
• Serve the sliced torte topped with raspberry sauce.
• Garnish with fresh mint leaves, if desired.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until mixture is stiff and glossy. Add vanilla and vinegar; mix well. Spread batter in a greased 10-in. springform pan., Bake at 275° for 1 hour. Turn oven off; let torte cool in oven. With a sharp knife, cut around edges of pan; turn torte onto a platter. Serve with ice cream, strawberries and whipped cream.

Steps:

• About two hours before the overnight baking, place 6 egg whites in a large bowl and let stand to reach room temperature.
• Heat oven to 450. Butter only the bottom of 9" tube pan.
• When eggs have reached room temp add cream of tartar and salt. Beat with mixer until egg whites are foamy.
• Gradually add sugar, a little at a time, beating well after each addition.
• Add vanilla and almond extract and a few small drops of red food coloring. Continue beating until meringue forms stiff glossy peaks.
• Spread mixture evenly in tube pan or bundt pan.
• Place tube or bundt pan in pre-heated oven. TURN OFF HEAT IMMEDIATELY. Let stand in oven overnight. Next morning loosen edge of torte with a sharp thin knife and turn onto platter. Torte will settle a bit.
• To serve, frost torte with whipped heavy cream or cool whip. Top with raspberries or strawberries. I usually use raspberries and add fresh mint leaves