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1
Preheat oven to 450u00b0F.
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2
Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
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3
FOR TORTE:
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4
In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
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5
Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
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6
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).
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7
Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
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8
Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
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9
Place in preheated oven.
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10
Turn off oven.
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11
Let torte dry in oven with door closed for at least 8 hours or overnight.
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12
If using a tube pan, loosen edges and center with a sharp knife.
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13
Lift out tube. (Or remove sides of springform pan.)
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14
Slide knife under meringue.
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15
Invert onto a serving plate.
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16
Cover with plastic wrap and foil; freeze, if desired.
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17
FROSTING:
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18
About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
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19
Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
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20
Frost the tops and sides of the torte.
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21
Cover and chill until serving time.
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22
RASPBERRY SAUCE:
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23
In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
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Cover; process or blend until smooth.
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25
Strain sauce, if desired.
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26
Cover and chill until serving time.
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27
Serve the sliced torte topped with raspberry sauce.
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28
Garnish with fresh mint leaves, if desired.
