Lemon-hazelnut torte
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -ELAINE RADIS BGMB90B | ||
| 1 | 8\" Springform pan; 3\" tall | |
| 1 | cup | Sugar; PLUS |
| 6 | larges | Egg whites |
| 1 | cup | Fresh lemon juice |
| 3 | larges | Eggs |
| 1 | tablespoon | Sugar |
| 1 | pint | Fresh raspberries |
| ½ | teaspoon | Fresh lemon juice |
| ½ | pint | Fresh raspberries |
| ⅓ | cup | Hazelnuts; toasted |
| 4 | tablespoons | Sugar |
| 9 | larges | Egg yolks |
| 1 | cup | Sugar; PLUS |
| 1 | cup | Whipping cream; chilled |
| 2 | tablespoons | Sugar |
Directions
BON APPETIT APRIL 1993
MERINGUE
LEMON CREAM
RASPBERRY SAUCE
GARNISH
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 ½" 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 2½ 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 ¼ c lemon cream over.
Place 2nd meringue in pan, trimming if needed. Gently press down until meringue touches cream. Spoon 1 ¼ 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.