Passover Forgotten Torte with Raspberry Sauce

Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat with oil.

Place egg whites at room temperature in a large mixing bowl. Add lemon juice and beat with an electric mixer on high speed until soft peaks form, about 3-4 minutes.

Gradually add the 1¼ cup sugar, a tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the mixture is glossy and thick, about 5-7 minutes total.

Gently fold in the ¾ tsp vanilla and ¼ tsp almond extract until just combined.

Spoon the meringue mixture onto the prepared baking sheet, forming a 9-inch circle with a slightly raised edge to create a shallow well in the center.

Place in preheated 350°F oven and bake for 60 minutes, until the torte is pale golden and the exterior is set but the interior remains soft.

Remove from oven and allow the torte to cool completely on the baking sheet, about 30 minutes. The center will sink slightly as it cools, creating the characteristic forgotten torte depression.

Carefully transfer the cooled torte to a serving plate using a wide spatula.

In a chilled bowl, whip the 1 cup whipping cream with the 2 tsp sugar and 1 tsp vanilla on medium-high speed until stiff peaks form, about 3-4 minutes.

Spoon or pipe the whipped cream into the well of the torte, piling it generously in the center.

Prepare raspberry sauce by puréeing fresh raspberries (Passover certified) with a small amount of sugar if desired, then strain through a fine-mesh sieve to remove seeds. Drizzle the sauce around the torte and serve immediately.