Preheat oven to 450 degree F. 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.
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.
For 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. Makes 12 servings.