Recipes from Germany and Austria :: German and Austrian Desserts
Do not try to make this in wet weather. Wait until a clear day because moisture in the air makes this collapse.
Meringue
3 egg whites (at room temperature)
1/8 tsp. cream of tartar
Pin. of salt
2/3 c. sugar
1 tsp. vanilla extract
2 drops almond extract
3/4 c. pulverized almonds
1 Tbsp. cornstarch
Beat egg whites with cream of tartar and salt until stiff but not dry. Fold in sugar gently, along with flavorings. Mix ground almonds with cornstarch and add. Either line a springform pan with the meringue, or spread it in a thick 10-in. circle on a buttered and floured cookie sheet and pin. up the sides to make a 1-in. high rim to hold the filling. Bake the meringue at 225 degrees fahrenheit until it is well dried and barely golden in color, 1 1/2 to 2 hours. Turn off the oven. Leave meringue in the turned-off oven until ready to use.
Sauce
2 pints fresh raspberries
2 pkg. frozen raspberries
1/4 c. crème de cassis
2 c. heavy cream, whipped
Keep fresh raspberries whole, but make a sauce of the frozen raspberries by liquefying them in a blender with the cassis. Mix fresh raspberries with half the sauce and put them in the meringue. Cover with the whipped cream and a splash of sauce, or serve the torte with the raspberries showing, and the cream and remaining sauce kept separate, as an accompaniment.
Serves 6 to 8.
