Lemon-hazelnut Torte

Ingredients

8 springform
3 tall
1 c sugar
6 egg whites
3/8 c hazelnuts
5 tb sugar
1 c lemon juice
3 eggs
9 egg yolks
1 c sugar
1 c whipping cream
1 pt raspberries
1/2 ts lemon juice
2 tb sugar
1/2 pt raspberries meringue preheat oven
11 cookie sheets with parchmen using springform bottom as guide
2 circles on parchment shee invert parchmen grind nuts
1 t sugar in processor
3 t sugar
1/2 round tip
1 circle
3 circles
1 meringue
8 rounds disk
8 round
1 c sugar in metal bowl
160 on a candy thermometer

Instructions

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.