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LemonHazelnut Torte Recipe

LemonHazelnut Torte recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print LemonHazelnut Torte recipe  PDF


ELAINE RADIS BGMB90B BON APPETIT APRIL 1993 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 degrees F. line two 17 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 mi ture. 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 mi ture 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. Mi 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.

LemonHazelnut Torte recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
774 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print LemonHazelnut Torte recipe  PDF   Desserts recipes RSS   New

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