Meringue: Beat egg whites with cream of tartar and salt until stiff but not dry.
Fold in sugar gently, along with flavorings.
Mix ground almonds with cornstarch
and add. Either line a springform pan with the meringue, or spread it in a thick
10-inch circle on a buttered and floured cookie sheet and pinch up the sides to
make a 1-inch high rim to hold the filling.
Bake the meringue at 225 degrees F until
it is well dried and barely golden in color, 1 1/2 to 2 hours.
Turn off the oven.
Leave meringue in the turned-off oven until ready to use.
Sauce: Keep fresh raspberries whole, but make a sauce of the frozen raspberries
by liquefying them in a blender with the creme de cassis.
Mix fresh raspberries with half the sauce and put them in the meringue.
Cover with the whipped cream and
a splash of sauce, or serve the torte with the raspberries showing, and the cream
and remaining sauce kept separate, as an accompaniment.