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["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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