Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3/4 cup Egg whites (about 6) at room temp
- 2 tsp Lemon juice
- 3/4 tsp Vanilla
- 1/4 tsp Almond extract
- 1 1/4 cup Sugar
- 1 cup Whipping cream
- 2 tsp Sugar
- 1 tsp Vanilla
- 3 cup Red raspberries or one 12 oz pkg frozen, thawed
- 1 tbsp Sugar
- Fresh mint leaves (optional)
- =
Directions
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, ¾ 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 ¼ 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.
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.