Passover Forgotten Torte with Raspberry Sauce

Ingredients

 * 3/4 	cup  	Egg whites (about 6) at room temp
 * 2 	tsp 	Lemon juice
 * 3/4 	tsp 	Vanilla
 * 1/4 	tsp 	Almond extract
 * 1 1/4 	cup 	Sugar
 * 1 	cup 	Whipping cream
 * 2 	tsp 	Sugar
 * 1 	tsp 	Vanilla
 * 3 	cup 	Red raspberries or one 12 oz pkg frozen, thawed
 * 1 	tbsp 	Sugar
 * Fresh mint leaves (optional)

Directions
Servings: 12 notes: you can make both the billowy white torte and its sauce ahead of time. That"s convenient for serving during the seder. Directions: preheat oven to 450°F. Grease the bottom of a 10" tube pan or a 9" springform pan. Set aside. For torte, in a mixer bowl, beat egg whites, lemon juice, ¾ tsp vanilla and almond extract with an electric mixer on medium speed. Beat for about 3 to 4 minutes or till soft peaks form (tips curl). Gradually beat in the 1 ¼ cups sugar, 1 tbsp at a time, beating on high speed till 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 the 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.<BR> Slide knife under meringue.<BR> Invert onto a serving plate.<BR> Cover with plastic wrap and foil; freeze, if desired.<BR> About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form.<BR> Add the 2 tsp sugar and 1 tsp vanilla; beat till stiff peaks form.<BR> Frost the top and sides of the torte.<BR> Cover and chill till serving time.<BR> For raspberry sauce, in a food processor bowl or blender container, combine the raspberries and 1 tbsp sugar.<BR> Cover; process or blend till smooth.<BR> Strain sauce, if desired.