Lemon-Hazelnut Torte
Submitted by cookin4u
Lemon hazelnut torte stacks toasted hazelnut meringue rounds with tangy lemon curd folded into whipped cream. Frozen overnight and topped with fresh raspberries and raspberry sauce.
YIELD
8 servingsPREP
1 hrsCOOK
2 hrsREADY
3 hrsThis is a special-occasion dessert with serious patisserie energy. Three crisp toasted-hazelnut meringue disks stack with layers of silky lemon curd lightened with whipped cream, then freeze overnight into a sliceable, elegant torte. The contrast of textures (crackling meringue, citrus cloud, sharp raspberry) is what makes every bite memorable.
The lemon curd is the heart of it. Whisked over a water bath until thickened to soft-whipped consistency at exactly 160°F (71°C), then chilled and folded with cream, it stays bright and tangy without ever feeling heavy. The 2½-hour low-and-slow meringue bake is what produces those crisp, dry disks that survive the freeze.
Pro Tips
- Use a clean, dry, grease-free bowl for whipping the egg whites. Even a trace of yolk or oil prevents them from reaching stiff peaks, and your meringue will be flat.
- Watch the lemon curd temperature carefully. Stop at 160°F (71°C) so the eggs cook safely without scrambling. A candy thermometer is worth its weight here.
- Strain the curd through a fine sieve as directed. This catches any cooked egg bits and gives you that signature satin-smooth lemon cream.
- Freeze for the full overnight. Cutting into the torte too early gives you collapsing layers; properly frozen, it slices into clean, dramatic wedges.
Variations
- Swap hazelnuts for toasted almonds or pistachios for different nutty character in the meringues.
- Use lime or orange juice in place of lemon for a different citrus profile.
- Garnish with chocolate shavings and crushed hazelnut praline for a more dramatic presentation.
Ingredients
Directions
MERINGUE: Preheat oven to 200F and line two 17 x 11 inch cookie sheets with parchment.
Using springform pan bottom as guide, trace 2 circles on each parchment sheet. Invert parchment.
Finely grind nuts and 1 tablespoon of sugar in processor.
Beat egg whites in large bowl to soft peaks, gradually add 1 cup plus 3 tablespoons sugar and beat until still and glossy.
Gently fold in nut mixture.
Spoon meringue into large pastry bag fitted with ½ inch 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 cup 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 tablespoon 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 1¼ cup lemon cream over.
Place 2nd meringue in pan, trimming if needed.
Gently press down until meringue touches cream.
Spoon 1¼ cup 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: Purée 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.
Comments
