Recipe - Lemon-Hazelnut Torte

ELAINE RADIS BGMB90B

BON APPETIT APRIL 1993

MERINGUE
1 8" Springform pan; 3" tall
1 cup Sugar; PLUS
6 lg Egg whites
1/3 cup Hazelnuts; toasted
4 tablespoon Sugar

LEMON CREAM
1 cup Fresh lemon juice
3 lg Eggs
1 tablespoon Sugar
9 lg Egg yolks
1 cup Sugar; PLUS
1 cup Whipping cream; chilled

RASPBERRY SAUCE
1 pt Fresh raspberries
One half teaspoon Fresh lemon juice
2 tablespoon Sugar

GARNISH
One half pt Fresh raspberries

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 One half 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
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 One fourth cup lemon cream over.
Place 2nd meringue in pan, trimming if needed. Gently press down until
meringue touches cream. Spoon 1 One fourth 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.