Lemon-Hazelnut Torte
Yield
8 servingsPrep
1 hrsCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meringue | |||
| 1 | cup |
sugar
|
|
| 6 | large |
egg whites
|
|
| ⅓ | cup |
hazelnuts (filberts)
toasted |
|
| 4 | tablespoons |
sugar
|
|
| Lemon cream | |||
| 1 | cup |
lemon juice
fresh |
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
sugar
|
|
| 9 | large |
egg yolks
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
chilled |
|
| Raspberry sauce | |||
| 1 | pint |
raspberries
fresh |
*
|
| ½ | teaspoon |
lemon juice
fresh |
|
| 2 | tablespoons |
sugar
|
|
| ½ | pint |
raspberries
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meringue | |||
| 237 | ml |
sugar
|
|
| 6 | large |
egg whites
|
|
| 79 | ml |
hazelnuts (filberts)
toasted |
|
| 6E+1 | ml |
sugar
|
|
| Lemon cream | |||
| 237 | ml |
lemon juice
fresh |
|
| 3 | large |
eggs
|
|
| 15 | ml |
sugar
|
|
| 9 | large |
egg yolks
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
chilled |
|
| Raspberry sauce | |||
| 473 | ml |
raspberries
fresh |
*
|
| 2.5 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
raspberries
fresh, for garnish |
*
|
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.
