Meringue Cake with Raspberry Sauce

Heat the oven (with the oven rack in the middle) to 350°F. Spray a 9-inch springform pan with cooking spray.

For the cake, separate the eggs: Put the whites in the bowl of a stand mixer or a large mixing bowl. Reserve the yolks for another use.

Finely chop the walnuts by hand or use a food processor to do so; measure 1½ cups of the chopped walnuts and put them in a medium bowl. Put the matzo cracker in a food processor and pulse until finely ground. Or you can use a ziptop plastic bag and a rolling pin to grind the matzo. Measure the crumbs (1⁄3 cup) and add to the bowl. Add the salt as well. Stir to combine.

Using an electric mixer on medium-high speed, beat the egg whites for about 1 minute, or until soft, foamy peaks form. With the mixer still running on medium-high speed, slowly add the granulated sugar. The meringue should be very thick and silky. Beat in the cornstarch. Using a silicone spatula, gently fold in the walnut mixture and vanilla.

Scrape the batter into the prepared pan and smooth the top. Bake for about 40 minutes, or until the top is a very light golden brown and hard to the touch. Let cool for 25 minutes on a wire cooling rack. Run a paring knife around the edge of the cake to loosen it from the pan, then remove the ring. Let cool completely.

For the raspberry sauce, in a small saucepan, combine the raspberries, granulated sugar, and lemon juice over medium-high heat and let come to a boil. Stir once. Reduce the heat to medium and simmer, without stirring (to keep some berries intact), for 6 to 8 minutes, until the sauce starts to thicken (it will thicken more as it cools). Refrigerate until completely cool.

When you are ready to serve the cake, make the whipped cream. In a large bowl (or the bowl of a stand mixer), combine the cream and confectioners’ sugar. Using a whisk by hand or an electric mixer on medium speed, beat until soft peaks form.

Transfer the cake to a platter. Spoon the raspberry sauce over the cake and top with the whipped cream.