Raspberry Torte Recipe
Ingredients
| Frozen raspberries/2 1/2 cups fresh raspberries and sugar to taste | 20 Ounce (Two 10 Ounce Packages) | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| Light corn syrup | 1 Teaspoon | |
| Egg whites | 4 | |
| Kirsch | 2 Tablespoon (Otherwise Cherry Brandy) | |
| Whipping cream | 1 Pint (About 2 Cups) | |
| Ladyfingers | 3 Ounce (About 2 Dozen Split Ladyfingers, 1 Package) | |
| Raspberries | 1 Tablespoon (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 3516 Calories from Fat 1519
% Daily Value*
Total Fat 169 g259.8%
Saturated Fat 109.7 g548.6%
Trans Fat 0 g
Cholesterol 685.7 mg228.6%
Sodium 1636 mg68.2%
Total Carbohydrates 367 g122.3%
Dietary Fiber 40.1 g160.6%
Sugars 310.9 g
Protein 104 g208.1%
Vitamin A 6.5% Vitamin C 36.5%
Calcium 42.2% Iron 5.5%
*Based on a 2000 Calorie diet
Directions
Press through a wire strainer to remove seeds, measure (you should have 2 cups puree), and add sugar to taste only if you have used fresh berries.
Frozen berries need no extra sugar.
Combine the 1 1/4 cups sugar, water, and corn syrup in a small pan; bring to a boil and cook over high heat until the temperature reaches 238° (soft ball stage) on a candy thermometer.
Beat egg whites with an electric 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 puree and kirsch.
Whip cream until stiff; fold into meringue.
Line the buttered sides of a 9-inch cheesecake pan (a pan with removable bottom or spring-release sides) with split ladyfingers.
Pour in the raspberry mixture.
Cover and freeze until firm (8 hours or longer).
Chef
