Lemon-Hazelnut Torte

Ingredients

Meringue

• 1 x 8" spring-form pan, 3" tall
• 1 cup sugar, plus
• 6 large egg whites
• ⅓ cup hazelnuts, toasted
• 4 tbsp sugar

Lemon cream

• 1 cup fresh lemon juice
• 3 large eggs
• 1 tbsp sugar
• 9 large egg yolks
• 1 cup sugar
• 1 cup whipping cream, chilled

Raspberry sauce

• 1 pint fresh raspberries
• ½ tsp fresh lemon juice
• 2 tbsp sugar

Garnish

• ½ pint fresh raspberries

Directions

Meringue

1. Preheat oven to 200 °F.
2. Line two 17 x 11" cookie sheets with parchment.
3. Using spring-form pan bottom as guide, trace 2 circles on each parchment sheet.
4. Invert parchment.
5. Finely grind nuts and 1 tsp sugar in processor.
6. Beat whites in large bowl to soft peaks, gradually add 1 cup plus 3 tsp sugar and beat until still and glossy.
7. Gently fold in nut mixture.
8. Spoon meringue into large pastry bag fitted with ½" plain round tip.
9. Pipe dab of meringue under parchment at corners to secure fit to cookie sheets.
10. Starting at the center of 1 circle, pipe meringue in a circular motion to form a solid coil and fill circle.
11. Repeat with remaining 3 circles.
12. Bake meringues until dry, about 2 ½ hours.
13. Carefully peel parchment from meringues.
14. Gently place spring-form pan bottom atop 1 meringue to 8" rounds disk.
15. Using serrated knife, cut round pan, trimming meringue to 8" round.
16. Repeat with remaining rounds.

Lemon cream

1. Whisk lemon juice, yolks, eggs and 1 cup of sugar in large metal bowl.
2. Set bowl over saucepan of simmering water.
3. Whisk constantly until mixture thickens to consistency of softly whipped cream mad registers 160 °F on a candy thermometer, about 13 minutes.
4. Strain lemon curd through sieve.
5. Press plastic wrap onto surface; chill until cold.
6. Beat cream in medium bowl to soft peaks.
7. Add 1 t sugar and beat until stiff.
8. Fold cream into lemon curd.

Construction

1. Place 1 meringue in bottom of the spring-form pan, trimming the edges with knife to fit into pan.
2. Spoon 1¼ cups lemon cream over.
3. Place 2nd meringue in pan, trimming if needed.
4. Gently press down until meringue touches cream.
5. Spoon 1¼ cups lemon cream over.
6. Top with 3rd meringue and repeat process. (reserve any leftover lemon cream for another use).
7. Freeze torte overnight.
8. Can be made 2 days ahead.
9. Wrap and keep frozen.

Raspberry sauce

1. Purée raspberries in processor.
2. Strain into a bowl, pressing on seeds with back of spoon.
3. Mix in sugar and lemon juice.
4. Refrigerate until cold, about 1 hour.
5. Serving: wrap hot wet towel around pan sides.
6. Release.
7. Transfer to a platter; run icing spatula around sides to smooth out.
8. Arrange raspberries atop torte.
9. Serve with sauce.