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Lemon-Hazelnut Torte

 

32

Yield

8

servings

Prep

1

hrs

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Low Sodium
 

Ingredients

Meringue
1 cup sugar
6 large egg whites
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 47640% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 356mg 119%
Sodium 88mg 4%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 2%
Sugars g
Protein 19g
Vitamin A 16% Vitamin C 24%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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