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.

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