*  Exported from  MasterCook  *

                           Lemon-Hazelnut Torte

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Meringue:
   1                    8" Springform pan -- 3" tall
   1       c            Sugar -- plus:
   6       lg           Egg whites
     1/3   c            Hazelnuts -- toasted
   4       tb           Sugar
                        Lemon Cream:
   1       c            Fresh lemon juice
   3       lg           Eggs
   1       tb           Sugar
   9       lg           Egg yolks
   1       c            Sugar -- plus:
   1       c            Whipping cream -- chilled
                        Raspberry Sauce:
   1       pt           Fresh raspberries
     1/2   ts           Fresh lemon juice
   2       tb           Sugar
                        Garnish:
     1/2   pt           Fresh raspberries

  Meringue:

  Preheat oven to 200°F. line two 17x11" cookie sheets with
  parchment. Using springform pan bottom as guide, trace 2 circles on
  each parchment sheet. Invert parchment. Finely grind nuts and 1 tb
  sugar in processor. Beat whites in large bowl to soft peaks,
  Gradually add 1 cup plus 3 tb 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 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 and
  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 tb 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 c lemon cream over.
  Place 2nd meringue in pan, trimming if needed. Gently press down
  until meringue touches cream. Spoon 1-1/4 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:

  Pureé 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.
  
  Serbing:

  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.

  Recipe by Bon Appetit, Apr 1993

  Posted by: Elaine Radis (BGMB90B)

 
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