| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains, Dairy | Jewish | Cakes, Desserts, Fruits, Jewish | 8 | Servings |
INGREDIENTS
| -ELAINE RADIS BGMB90B | ||
| 1 | 8" Springform pan; 3" tall | |
| 1 | c | Sugar; PLUS |
| 6 | lg | Egg whites |
| 1/3 | c | Hazelnuts; toasted |
| 4 | tb | Sugar |
| 1 | c | Fresh lemon juice |
| 3 | lg | Eggs |
| 1 | tb | Sugar |
| 9 | lg | Egg yolks |
| 1 | c | Sugar; PLUS |
| 1 | c | Whipping cream; chilled |
| 1 | pt | Fresh raspberries |
| 1/2 | ts | Fresh lemon juice |
| 2 | tb | Sugar |
| 1/2 | pt | Fresh raspberries |
INSTRUCTIONS
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 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 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 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: 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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