Raspberry torte

Raspberry torte

Ingredients/Components

• sugar
• pkg - 1 oz
• water - 1/3 c
• egg whites - 4 item
• light corn syrup - 1 tsp
• 1 pt - 2 c
• 10 oz - 2 pkg
• Kirsch - 2 Tbsp

How to make raspberry torte:

Cheesecake pan is required.

Pure the berries in blender. Press through a wire strainer to remove seeds. Measure 2 cups and add sugar to taste only if you have used fresh berries. Frozen berries need no extra sugar. Combine 1/4 cup sugar, water and corn syrup in small pan. Bring to a boil and cook over high heat until temperature reaches 238° (soft ball on candy thermometer). Beat egg whites with mixer until soft peaks form, then gradually beat in hot syrup. Continue beating at high speed for 8 minutes or until meringue mixture cools to room temperature. Fold in raspberry pure and Kirsch. Whip cream until stiff, fold into meringue. Line the buttered sides of a 9-inch spring-release pan with split ladyfingers. Pour in raspberry mixture. Cover and freeze until firm (8 hours or longer). To serve, remove pan sides, cut in wedges and garnish with fresh berries.

Recipe categories: Desserts, Low protein, Low sodium.