Passover Forgotten Torte with Raspberry Sauce

Recipe Description

You can make both the billowy white torte and its sauce ahead of time. That's convenient for serving during the seder.
* Servings: 12

Preheat oven to 450 °F.
Grease the bottom of a 10" tube pan or a 9" spring-form pan.
Set aside.
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 1¼ cups granulated sugar|sugar, 1 tbsp at a time, beating on high speed till stiff peaks form (tips stand straight) and granulated sugar|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 light whipping cream|whipping cream till soft peaks form.
Add the 2 tsp granulated sugar|sugar and 1 tsp vanilla; beat till stiff peaks form.
Frost the top and sides of the torte.
Cover and chill till serving time.
In a food processor bowl or blender container, combine the raspberries and 1 tbsp granulated sugar|sugar.
Cover; process or blend till smooth.
Strain sauce, if desired.