Wedding torte
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Eggs, separated | |
| 1 | cup | Granulated sugar |
| Zest of 1/2 lemon | ||
| 1 | cup | Flour |
| ½ | teaspoon | Baking powder |
| ⅓ | cup | Butter, melted |
| 4 | Egg whites | |
| ⅔ | cup | Sugar, divided |
| 1 | cup | + 1 tsp ground hazelnuts (or almonds) |
| ⅓ | cup | Flour |
| 2 | teaspoons | Cocoa powder |
| ⅓ | cup | Cornstarch |
| ⅓ | quart | Half and half |
| ¼ | cup | Sugar |
| 4 | Egg yolks | |
| 5 | Gelatin sheets OR- | |
| 1 | tablespoon | + 1/2 tsp unflavored granulated gelatin (if using sheets, soak for 20 mins. in cold water and squeeze dry; if using granulated, dissolve in 4 TBSP cold water) |
| 1 | ounce | Fruit liqueur (Grand Marnier Triple Sec, etc.) or rum |
| ½ | quart | Whipping cream |
Directions
BAKED HAZELNUT MERINGUE
BAVARIAN CREAM
Wedding Torte #1 Lemon Genoise
From: The Detroit News Sent By: Teresa Marco Preheat oven to 350o. In mixer or copper bowl, beat whites to a stiff snow; slowly add sugar and beat until stiff peaks form.
In separate bowl, whisk yolks and mix in lemon zest. Slowly fold the two mixtures together.
Sift together flour and baking powder, and slowly fold into egg mixture. Fold in melted butter. Pour into 10" greased and floured cake pan. Bake for 25-30 mins. or until a toothpick inserted into center comes out clean. Turn cake onto clean linen tea towel to cool.
BAKED HAZELNUT MERINGUE Preheat oven to 350o. Whisk egg whites until firm, gradually adding a little less than half of the sugar.
Carefully fold in ground hazelnuts, flour, cocoa powder, cornstarch and remaining sugar. Pour into greased and paper-lined 10" cake pan.
Bake for 20 mins or until a toothpick inserted in middle comes out clean. Turn onto rack and cool. BAVARIAN CREAM Reserve ½ C of the half and half and mix with yolks.
Set aside. Bring remaining half and half and sugar to a boil and stir in yolk mixture; reduce heat to low and cook, stirring often, until custard coats back of a wooden spoon. Stir in granulated gelatin or softened sheets and remove from heat to cool.
When custard begins to set, stir until smooth. Add liqueur and fold in stiffly whipped cream. (If making a day ahead of time, cover surface with plastic wrap and chill. Stir before you use it.
Partoens feels it's best, however, when made early the same day.) FINAL ASSEMBLY 2 small cartons (½ pint each) whipping cream, whipped until stiff 1 small jar raspberry or strawberry jam Assorted fresh fruit: pineapple; variety of berries, sliced kiwi, and peaches whatever you desire, just so it's fresh and ripe On serving plate, place baked hazelnut meringue. Coat with jam. With long knife, carefully slice sideways through lemon genoise to make 3 layers. Place on layer on the jam. Spread (or pipe) with Bavarian cream. Dot with kiwi and peach slices. Add layer aand cover with Bavarian cream and sliced strawberries. Add final layer and frost with whipped cream. (If desired, pipe a design on the top and around the bottom with whipped cream.) Arrange fresh fruit on the top.
Optional: Coat fresh fruit with Dr. Oetker fruit glaze, available at European import shops.
Happy Baking and Eating!
Teresa Marco :)
Re-Posted from the Echo's Library 05/06/94 by Frank Skelly Converted by MMCONV vers. 1.00
Submitted By HELEN PEAGRAM On 06-16-95