Lemon-Hazelnut Torte Recipe - Cooking Index
Lemon-Hazelnut Torte Recipe - Cooking Index
| Meringue | ||
| 1 cup | 198g / 7oz | Sugar, + 3 tbs |
| 6 cups | 1188g / 41oz | Egg whites (large) |
| 1/3 cup | 78ml | Hazelnuts - toasted |
| 4 tablespoons | 60ml | Sugar |
| Lemon Cream | ||
| 1 cup | 237ml | Fresh lemon juice |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 tablespoon | 15ml | Sugar |
| 9 tablespoons | 135ml | Sugar, + 3 tbs (large) |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Whipping cream - chilled |
| Raspberry Sauce | ||
| 1 | Fresh raspberries | |
| 1/2 teaspoon | 2.5ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Sugar |
| Frosting | ||
| 1/2 | Fresh raspberries |
MERINGUE: Preheat oven to 200F.
Line two 17 x 11" cookie sheets with parchment. Using 8" round x 3" high Springform pan bottom as guide, trace 2 circles on each parchment sheet. Invert parchment. Finely grind nuts and 1 tbs sugar in processor. Beat whites in large bowl to soft peaks, Gradually add 1 cup plus 3 tbs sugar and beat until still and glossy. Gently fold in nut mixture.
Spoon meringue into large pastry bag fitted with 1/2" 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 2 1/2 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 160F 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 tbs 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 1/4 cup lemon cream over. Place 2nd meringue in pan, trimming if needed. Gently press down until meringue touches cream. Spoon 1 1/4 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: 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.
Source:
Bon Appetit April 1993
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