Jans Forgotten Torte Recipes

FORGOTTEN TORTE

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.

JAN'S FORGOTTEN TORTE

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.

FORGOTTEN TORTE

Steps:

• About two hours before the overnight baking, place 6 egg whites in a large bowl and let stand to reach room temperature.
• Heat oven to 450. Butter only the bottom of 9" tube pan.
• When eggs have reached room temp add cream of tartar and salt. Beat with mixer until egg whites are foamy.
• Gradually add sugar, a little at a time, beating well after each addition.
• Add vanilla and almond extract and a few small drops of red food coloring. Continue beating until meringue forms stiff glossy peaks.
• Spread mixture evenly in tube pan or bundt pan.
• Place tube or bundt pan in pre-heated oven. TURN OFF HEAT IMMEDIATELY. Let stand in oven overnight. Next morning loosen edge of torte with a sharp thin knife and turn onto platter. Torte will settle a bit.
• To serve, frost torte with whipped heavy cream or cool whip. Top with raspberries or strawberries. I usually use raspberries and add fresh mint leaves

FORGET-IT MERINGUE TORTE

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.

SPECIAL RASPBERRY TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.