Best 4 Forgotten Torte Recipes

**Forgotten Torte: A Taste of Nostalgia and Simplicity**

Indulge in the timeless charm of the Forgotten Torte, a classic dessert that evokes memories of simpler times. This delectable treat is a testament to the enduring power of culinary tradition, passed down through generations and cherished for its unpretentious elegance. With its humble origins in the kitchens of resourceful homemakers, the Forgotten Torte has earned its place as a beloved dessert, enjoyed for its tender crumb, subtle sweetness, and comforting aroma. This versatile recipe offers variations that cater to diverse preferences, including a luscious chocolate version for those with a sweet tooth and a gluten-free adaptation for those with dietary restrictions. Embark on a culinary journey where nostalgia and simplicity intertwine, creating a taste experience that lingers long after the last bite.

Let's cook with our recipes!

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

Ingredients

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

FORGOTTEN TORTE

Forgotten Torte image

My mother-in-law gave me this recipe years ago and its a great dessert and so easy. This recipe cooks in the oven overnight! Perfect for Easter or Mother's Day dinner or any special occasion!

Provided by Nancy Beckham @luvs2laugh

Categories Cakes

Number Of Ingredients 10

Ingredients

6 - egg whites
1/2 teaspoon(s) cream of tartar
1/4 teaspoon(s) salt
1 1/2 cup(s) sugar
1 teaspoon(s) vanilla extract
1/8 teaspoon(s) almond extract
1 - red food coloring drops (change color for holiday seasons)
1 package(s) fresh or frozen raspberries or strawberries
1 cup(s) heavy whipping cream or cool whip
- fresh mint leaves (opt)

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

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

Ingredients

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

Ingredients

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

Tips:

Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the torte. Look for chocolate with a cocoa content of at least 70%.
Don't overbeat the egg whites: Be careful not to overbeat the egg whites, as this will make them dry and crumbly. Beat them until they are stiff but still glossy.
Fold the egg whites gently: When folding the egg whites into the chocolate mixture, be gentle and use a spatula. This will help to prevent the egg whites from deflating.
Bake the torte in a water bath: Baking the torte in a water bath helps to prevent the torte from cracking and also helps to keep it moist.
Let the torte cool completely before serving: Allow the torte to cool completely before serving, as this will help it to set and will make it easier to slice.

Conclusion:

The Forgotten Torte is an elegant and delicious dessert that is perfect for any occasion. With its rich chocolate flavor and creamy texture, it is sure to be a hit with everyone who tries it. If you are looking for a special dessert to impress your guests, the Forgotten Torte is the perfect choice.