Lemon-Hazelnut Torte

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== Ingredients ==
=== Meringue ===
* 1 x 8" spring-form pan, 3" tall
* 1 cup sugar, plus
* 6 large egg whites
* ⅓ cup hazelnuts, toasted
* 4 tbsp sugar
=== Lemon cream ===
* 1 cup fresh lemon juice
* 3 large eggs
* 1 tbsp sugar
* 9 large egg yolks
* 1 cup sugar
* 1 cup whipping cream, chilled
=== Raspberry sauce ===
* 1 pint fresh raspberries
* ½ tsp fresh lemon juice
* 2 tbsp sugar
=== Garnish ===
* ½ pint fresh raspberries
== Directions ==
=== Meringue ===
# Preheat oven to 200 °F.
# Line two 17 x 11" cookie sheets with parchment.
# Using spring-form pan bottom as guide, trace 2 circles on each parchment sheet.
# Invert parchment.
# Finely grind nuts and 1 tsp sugar in processor.
# Beat whites in large bowl to soft peaks, gradually add 1 cup plus 3 tsp 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 2 ½ hours.
# Carefully peel parchment from meringues.
# Gently place spring-form 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 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 spring-form pan, trimming the edges with knife to fit into pan.
# Spoon 1¼ cups lemon cream over.
# Place 2nd meringue in pan, trimming if needed.
# Gently press down until meringue touches cream.
# Spoon 1¼ cups 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 ===
# Purée 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.
Category:Hazelnut Recipes
Category:Lemon juice Recipes
Category:Light whipping cream Recipes
Category:Passover Desserts
Category:Raspberry Recipes
Category:Torte Recipes