Jans Forgotten Torte Recipes

Steps:

• In a large bowl, beat egg whites, cream of tartar and salt at medium speed until foamy. Add sugar a little at a time, beating well. Add extracts. Continue beating until stiff glossy peaks form. Grease the bottom only of a 9-in. tube pan with removable bottom. Spread batter evenly in pan. Place in a preheated 450° oven and immediately turn off heat. Let stand in oven overnight. The next day, loosen edges of torte with sharp knife and turn onto serving platter. Just before serving, whip cream until stiff; tint with food coloring if desired. Frost with cream and top with berries.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

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

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 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:

• 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.