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Name: Lemon-Hazelnut Torte
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 c Sugar; PLUS; 1/3 c Hazelnuts; toasted; 1 c Sugar; PLUS; 4 tb Sugar; 2 tb Sugar; 3 lg Eggs; 1 pt Fresh raspberries; 1/2 pt Fresh raspberries; 9 lg Egg yolks; 1 c Fresh Lemon Juice; 6 lg Egg whites; 1 tb Sugar; 1 8" Springform pan; 3" tall; 1 c Whipping cream; chilled; 1/2 ts Fresh Lemon Juice

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INGREDIENTS

1 c Sugar; PLUS
BON APPETIT APRIL 1993
1/3 c Hazelnuts; toasted
1 c Sugar; PLUS
4 tb Sugar
2 tb Sugar
MERINGUE
3 lg Eggs
1 pt Fresh raspberries
1/2 pt Fresh raspberries
RASPBERRY SAUCE
9 lg Egg yolks
1 c Fresh Lemon Juice
6 lg Egg whites
1 tb Sugar
1 8" Springform pan; 3" tall
GARNISH
LEMON CREAM
1 c Whipping cream; chilled
1/2 ts Fresh Lemon Juice

Servings

INSTRUCTIONS

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.

NOTES

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Lemon-Hazelnut Torte

1 c Sugar; PLUS
 BON APPETIT APRIL 1993
1/3 c Hazelnuts; toasted
1 c Sugar; PLUS
4 tb Sugar
2 tb Sugar
 MERINGUE
3 lg Eggs
1 pt Fresh raspberries
1/2 pt Fresh raspberries
 RASPBERRY SAUCE
9 lg Egg yolks
1 c Fresh Lemon Juice
6 lg Egg whites
1 tb Sugar
1 8" Springform pan; 3" tall
 GARNISH
 LEMON CREAM
1 c Whipping cream; chilled
1/2 ts Fresh Lemon Juice

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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Nutrition

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Serving Size: 1 Serving (615g)
Recipe Makes: 8 Servings

Calories: 859
Calories from Fat: 455 (53%)

Amt Per Serving		% DV

	Total Fat 50.6g	67 %
	Saturated Fat 17.5g	88 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 7.9g
Cholesterol 2284.6mg		703 %
Sodium 452.2mg		16 %
Potassium 680.8mg		18 %
Total Carbohydrate 51.1g		15 %
	Dietary Fiber 4g	16 %
	Sugars, other 47.1g
Protein 53.1g		76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 859

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