Lemon-Hazelnut Torte

14 ingredients
1 steps

Ingredients

  • 1 cup sugar
  • 6 large egg whites
  • 13 cup hazelnuts (filberts) toasted
  • 4 tablespoons sugar
  • 1 cup lemon juice fresh
  • 3 large eggs
  • 1 tablespoon sugar
  • 9 large egg yolks
  • 1 cup sugar
  • 1 cup heavy whipping cream chilled
  • 1 pint raspberries fresh
  • 1/2 teaspoon lemon juice fresh
  • 2 tablespoons sugar
  • 1/2 pint raspberries fresh, for garnish

Directions

  1. 1
    ["MERINGUE: Preheat oven to 200F and line two 17 x 11 inch cookie sheets with parchment.", "Using springform pan bottom as guide, trace 2 circles on each parchment sheet.", "Invert parchment.", "Finely grind nuts and 1 tablespoon of sugar in processor.", "Beat egg whites in large bowl to soft peaks, gradually add 1 cup plus 3 tablespoons sugar and beat until still and glossy.", "Gently fold in nut mixture.", "Spoon meringue into large pastry bag fitted with 1/2 inch 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.""

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