Ingredients
- 160 on a candy thermometer
- 11 cookie sheets with parchmen using springform bottom as guide (pan)
- 9 egg yolks
- 8 springform (pan)
- 8 round
- 8 rounds disk
- 6 egg whites
- 3 tall
- 3 circles
- 3 eggs
- 2 circles on parchment shee invert parchmen grind nuts (finely)
- 1 meringue
- 1 circle
- 1/2 round tip (plain)
- 500 gr raspberries (fresh)
- 260 gr raspberries meringue preheat oven (fresh)
- 240 ml lemon juice (fresh)
- 240 ml whipping cream
- 200 gr sugar
- 200 gr sugar
- 200 gr sugar in metal bowl
- 65 gr sugar
- 45 gr hazelnuts
- 26 gr sugar
- 14 gr sugar
- 4 gr sugar in processor
- 2 ml lemon juice (fresh)
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 1.25 c lemon cream over. Place 2nd meringue in pan, trimming if needed. Gently press down until meringue touches cream. Spoon 1.25 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.
