Forgotten Torte Recipes

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FORGOTTEN TORTE



Forgotten Torte image

This torte is "forgotten" in the oven overnight, but we never forgot how good it tastes when we eat it!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10-12 servings.

Number Of Ingredients 9

6 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-1/2 cups sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup heavy whipping cream
Red food coloring, optional
Raspberries or strawberries

Steps:

  • In a large bowl, beat egg whites, cream of tartar and salt at medium speed until foamy. Add sugar a little at a time, beating well. Add extracts. Continue beating until stiff glossy peaks form. Grease the bottom only of a 9-in. tube pan with removable bottom. Spread batter evenly in pan. Place in a preheated 450° oven and immediately turn off heat. Let stand in oven overnight. The next day, loosen edges of torte with sharp knife and turn onto serving platter. Just before serving, whip cream until stiff; tint with food coloring if desired. Frost with cream and top with berries.

Nutrition Facts :

FORGOTTEN TORTE



FORGOTTEN TORTE image

Categories     Egg     Dessert     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 7

6 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
1 1/2 C. granulated sugar
1 tsp. vanilla extract
1/8 tsp. almond extract
1 C. heavy cream, whipped

Steps:

  • To egg whites, add salt, cream of tartar. With electric mixer at medium speed, beat until foamy; gradually adding sugar, 2 Tbsps. at a time, beating well after each addition. Add extracts; continue beating until meringue makes stiff, glossy peaks. Spread evenly in tube pan. Place in oven. Turn off heat at once. Let stand in oven overnite. Next morning, loosen edge of torte with sharp knife. Turn onto serving plate; let stand until needed. To serve: Frost torte with whipped cream; top with fruit; serve in wedges.

JAN'S FORGOTTEN TORTE



Jan's Forgotten Torte image

Make and share this Jan's Forgotten Torte recipe from Food.com.

Provided by JRuiz

Categories     Dessert

Time 7h30m

Yield 8 serving(s)

Number Of Ingredients 8

6 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup heavy cream, whipped
1 (8 ounce) frozen raspberries

Steps:

  • This dessert should be prepared the night before it is to be served.
  • Let egg whites stand at room temperature.
  • Preheat oven to 450 degrees.
  • Add cream of tartar and salt to egg whites.
  • Beat until quite foamy.
  • Add sugar gradually, about 2 tablespoons at a time, beating well after each addition.
  • Add extract and beat until meringue is quite stiff.
  • Butter just the bottom of a 2 pice tube pan.
  • Spread meringue in pan.
  • Place in oven and TURN OFF HEAT.
  • Let stand in oven overnight or for at least 6 hours.
  • Turn onto a serving place and place in the refrigerator until it is well chilled.
  • Make whipped cream and spread it on the top and sides of the torte.
  • Spoon raspberries onto each serving.

Nutrition Facts : Calories 292.3, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 125.5, Carbohydrate 46.1, Fiber 1.2, Sugar 43.9, Protein 3.5

PASSOVER FORGOTTEN TORTE WITH RASPBERRY SAUCE



Passover Forgotten Torte With Raspberry Sauce image

Now this is a very unusual dessert! It's almost one of those "set and forget" recipes. The "cooking time" also includes the chilling time. Source: Better Homes and Gardens

Provided by Nana Lee

Categories     Dessert

Time 12h30m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup egg white, at room temperature about 6
2 teaspoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups sugar
1 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla
3 cups red raspberries or 1 (12 ounce) package frozen raspberries, thawed
1 tablespoon sugar
fresh mint leaves (optional)

Steps:

  • Preheat oven to 450ºF.
  • Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
  • FOR TORTE:.
  • In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
  • Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
  • 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).
  • 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 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. (Or remove sides of springform pan.)
  • Slide knife under meringue.
  • Invert onto a serving plate.
  • Cover with plastic wrap and foil; freeze, if desired.
  • FROSTING:.
  • About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
  • Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
  • Frost the tops and sides of the torte.
  • Cover and chill until serving time.
  • RASPBERRY SAUCE:.
  • In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
  • Cover; process or blend until smooth.
  • Strain sauce, if desired.
  • Cover and chill until serving time.
  • Serve the sliced torte topped with raspberry sauce.
  • Garnish with fresh mint leaves, if desired.

Nutrition Facts : Calories 181.9, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 33.1, Carbohydrate 27.1, Fiber 2, Sugar 24.2, Protein 2.4

FORGET-IT MERINGUE TORTE



Forget-It Meringue Torte image

Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you'll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It's a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.

Provided by Amanda Hesser

Categories     project, dessert

Time 4h15m

Yield Serves 12

Number Of Ingredients 9

Butter
1 1/2 cups egg whites (9 to 11 eggs)
1/4 teaspoon cream of tartar
3 cups plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy cream
3 -10-ounce packages frozen raspberries, defrosted, or fresh raspberries
2 tablespoons kirsch or framboise liqueur

Steps:

  • Preheat oven to 425 degrees. Butter an angel-food-cake pan. In a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar. With the mixer on high speed, gradually add 2 1/2 cups of sugar. Add the vanilla and almond extracts, and beat to stiff, glossy peaks.
  • Spoon the meringue into the pan. Level the top. Place in the oven, and turn off the heat. Do not open the door until the oven is cool, 4 hours or overnight.
  • Push up the removable bottom of the pan. Cut away the top crust; reserve the crust and the crumbs. Unmold the cake onto a plate. Just before serving, whip the cream with 1 tablespoon sugar, then ice the cake with it. Chop the reserved crust to make crumbs, then sprinkle them around the sides and top of the cake, pressing gently.
  • In a bowl, combine the raspberries, remaining 1/2 cup sugar and kirsch. Stir until the sugar is dissolved. Serve the cake sliced with the sauce spooned on the side.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 59 milligrams, Sugar 54 grams, TransFat 0 grams

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Top Asked Questions

What is in a Sacher Torte?
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert.
Do tortes taste as good as they look?
These stunning tortes taste as good as they look! My mother-in-law first shared this recipe, and now it’s often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. —Candace McClure, Brookville, Indiana
What do you serve with your chocolate torte?
—Barbara Humiston, Tampa, Florida I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make.

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