Forget-It Meringue Torte

1. 1

   Preheat oven to 425 degrees.

2. 2

   Butter an angel-food-cake pan.

3. 3

   In a mixer on medium speed, beat the egg whites until frothy.

4. 4

   Add the cream of tartar.

5. 5

   With the mixer on high speed, gradually add 2 1/2 cups of sugar.

6. 6

   Add the vanilla and almond extracts, and beat to stiff, glossy peaks.

7. 7

   Spoon the meringue into the pan.

8. 8

   Level the top.

9. 9

   Place in the oven, and turn off the heat.

10. 10

    Do not open the door until the oven is cool, 4 hours or overnight.

11. 11

    Push up the removable bottom of the pan.

12. 12

    Cut away the top crust; reserve the crust and the crumbs.

13. 13

    Unmold the cake onto a plate.

14. 14

    Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it.

15. 15

    Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.

16. 16

    In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch.

17. 17

    Stir until the sugar is dissolved.

18. 18

    Serve the cake sliced with the sauce spooned on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.