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Lemon-Hazelnut Torte
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients:
RADIS BGMB90B
-----BON APPETIT APRIL 1993-----
-----MERINGUE----- 1
8" Springform pan,
3" tall
1
cup
Sugar,
PLUS
6
large
Egg whites 1/3
cup
Hazelnuts,
toasted
4
tablespoons
Sugar
-----LEMON CREAM----- 1
cup
Fresh lemon juice 3
large
Eggs 1
tablespoon
Sugar 9
large
Egg yolks 1
cup
Sugar,
PLUS
1
cup
Whipping cream,
chilled
-----RASPBERRY SAUCE----- 1
pint
Fresh raspberries 1/2
teaspoon
Fresh lemon juice 2
tablespoons
Sugar
-----GARNISH----- 1/2
pint
Fresh raspberries
Directions:
MERINGUE: Preheat oven to 200 degrees F. line two 17 x 11" cookie sheets with parchment. Using springform pan bottom as guide, trace 2 circles on each parchment sheet. Invert parchment. Finely grind nuts and 1 T sugar in processor. Beat whites in large bowl to soft peaks, Gradually add 1 cup plus 3 T sugar and beat until still and glossy. Gently fold in nut mixture.
Spoon meringue into large pastry bag fitted with 1/2" plain round tip.
Pipe dab of meringue UNDER parchment at corners to secure fit to cookie sheets. Starting at the center of 1 circle, pipe meringue in a circular motion to form a solid coil and fill circle. Repeat with remaining 3 circles. Bake meringues until dry, about 2 1/2 hours.
Carefully peel parchment from meringues. Gently place springform pan bottom atop 1 meringue to 8" rounds disk. Using serrated knife, cut round pan, trimming meringue to 8" round. Repeat with remaining rounds.
LEMON CREAM: Whisk lemon juice, yolks, eggs and 1 c of sugar in large metal bowl. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens to consistency of softly whipped cream mad registers 160 F on a candy thermometer, about 13 minutes. Strain lemon curd through sieve. Press plastic wrap onto surface; chill until cold.
Beat cream in medium bowl to soft peaks. Add 1 T sugar and beat until stiff. Fold cream into lemon curd.
CONSTRUCTION: Place 1 meringue in bottom of the springform pan, trimming the edges with knife to fit into pan. Spoon 1 1/4 c lemon cream over.
Place 2nd meringue in pan, trimming if needed. Gently press down until meringue touches cream. Spoon 1 1/4 c lemon cream over. Top with 3rd meringue and repeat process. (Reserve any leftover lemon cream for another use.) Freeze torte overnight. (Can be made 2 days ahead. Wrap and keep frozen.)
RASPBERRY SAUCE: Puree` raspberries in processor. Strain into a bowl, pressing on seeds with back of spoon. Mix in sugar and lemon juice.
Refrigerate until cold, about 1 hour.
SERVING: Wrap hot wet towel around pan sides. Release. Transfer to a platter; run icing spatula around sides to smooth out. Arrange raspberries atop torte. Serve with sauce.
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