Lemon-Hazelnut Torte

Lemon-Hazelnut Torte with Whipped Cream and Raspberries

Preparation time: 30 minutes | Cooking time: 2.5 hours | Servings: 8

Introduction

This Lemon-Hazelnut Torte is a delightful and elegant dessert that combines the tangy flavor of lemon with the nuttiness of hazelnuts. The meringue layers are light and airy, while the lemon cream adds a creamy and zesty touch. Topped with a fresh raspberry sauce, this torte is sure to impress your guests at any special occasion.

History

The origins of the Lemon-Hazelnut Torte are not well-documented, but it is believed to have originated in Europe, where hazelnuts are a popular ingredient in desserts. The combination of lemon and hazelnut flavors creates a unique and delicious dessert that has become a favorite among many food enthusiasts.

Ingredients

Meringue

1 x 8" spring-form pan, 3" tall
1 cup sugar
6 large egg whites
0.33 cup toasted hazelnuts
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 chilled whipping cream

Raspberry sauce

1 pt (473 ml) fresh raspberries
0.5 tsp fresh lemon juice
2 tbsp sugar

Garnish

0.5 pt (237 ml) fresh raspberries

How to prepare

Meringue

Preheat the oven to 200°F (93°C).
Line two 17 x 11" cookie sheets with parchment paper.
Using the spring-form pan bottom as a guide, trace 2 circles on each parchment sheet.
Invert the parchment.
Finely grind the nuts and 1 tsp of sugar in a processor.
Beat the egg whites in a large bowl until soft peaks form, gradually add 1 cup plus 3 tsp of sugar and beat until stiff and glossy.
Gently fold in the nut mixture.
Spoon the meringue into a large pastry bag fitted with a 0.5" plain round tip.
Pipe a dab of meringue under the parchment at the corners to secure it to the cookie sheets.
Starting at the center of one circle, pipe the meringue in a circular motion to form a solid coil and fill the circle.
Repeat with the remaining 3 circles.
Bake the meringues until dry, about 2.5 hours.
Carefully peel the parchment from the meringues.
Gently place the spring-form pan bottom atop one meringue to create an 8" round disk.
Using a serrated knife, cut around the pan, trimming the meringue to an 8" round.
Repeat with the remaining rounds.

Lemon cream

Whisk together the lemon juice, egg yolks, eggs, and 1 cup of sugar in a large metal bowl.
Set the bowl over a saucepan of simmering water.
Whisk constantly until the mixture thickens to the consistency of softly whipped cream and registers 160°F (71°C) on a candy thermometer, about 13 minutes.
Strain the lemon curd through a sieve.
Press plastic wrap onto the surface and chill until cold.
Beat the cream in a medium bowl until soft peaks form.
Add 1 tsp of sugar and beat until stiff.
Fold the whipped cream into the lemon curd.

Construction

Place one meringue in the bottom of the spring-form pan, trimming the edges with a knife to fit into the pan.
Spoon 1.25 cups of lemon cream over the meringue.
Place the second meringue in the pan, trimming if needed.
Gently press down until the meringue touches the cream.
Spoon 1.25 cups of lemon cream over the meringue.
Top with the third meringue and repeat the process (reserve any leftover lemon cream for another use).
Freeze the torte overnight.
It can be made 2 days ahead.
Wrap and keep frozen.

Raspberry sauce

Purée the raspberries in a processor.
Strain the purée into a bowl, pressing on the seeds with the back of a spoon.
Mix in the sugar and lemon juice.
Refrigerate until cold, about 1 hour.
For serving, wrap a hot wet towel around the pan sides.
Release the torte from the pan.
Transfer to a platter and run an icing spatula around the sides to smooth it out.
Arrange raspberries atop the torte.
Serve with the sauce.

Variations

Substitute almonds or walnuts for the hazelnuts in the meringue layers.
Use lime juice instead of lemon juice for a different citrus flavor in the lemon cream.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form for the meringue layers to be light and airy.

- When making the lemon cream, be patient and whisk constantly over simmering water to ensure a smooth and creamy texture.

- To easily release the torte from the spring-form pan, wrap a hot wet towel around the pan sides before removing the sides.

Serving Suggestions

Serve the Lemon-Hazelnut Torte with a dollop of whipped cream and a sprinkle of toasted hazelnuts for an extra touch of elegance.

Cooking Techniques

Beating egg whites to stiff peaks

- Making a lemon curd over a double boiler

- Assembling and freezing a layered torte

Ingredient Substitutions

Use almond extract instead of lemon extract for a different flavor profile.

- Substitute Greek yogurt for the whipped cream in the lemon cream for a lighter option.

Make Ahead Tips

The Lemon-Hazelnut Torte can be made 2 days ahead and kept frozen. Simply thaw in the refrigerator before serving.

Presentation Ideas

Garnish the torte with fresh raspberries and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve the Lemon-Hazelnut Torte with a glass of sparkling wine or a cup of hot tea for a perfect dessert pairing.

Storage and Reheating Instructions

Store any leftover torte in the freezer, wrapped tightly. Thaw in the refrigerator before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

Calcium: 4% of the daily recommended intake per serving

Iron: 6% of the daily recommended intake per serving

Alergens

Contains: Eggs, Nuts, Dairy

Summary

This Lemon-Hazelnut Torte is a rich and indulgent dessert that is high in fat and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

This Lemon-Hazelnut Torte is a show-stopping dessert that is perfect for special occasions. With its light and airy meringue layers, creamy lemon filling, and fresh raspberry sauce, this torte is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Margaret at her charming cottage in the countryside. Margaret was an incredible cook, always experimenting with new flavors and ingredients.

As soon as I arrived, the aroma of freshly baked goods wafted through the air, drawing me into the cozy kitchen. Margaret was busy at work, a mischievous twinkle in her eye as she stirred a bubbling pot on the stove. "I'm making a Lemon-Hazelnut Torte," she exclaimed, her excitement contagious.

I watched in awe as Margaret expertly whipped up the batter, combining the zesty lemon zest and the nutty hazelnuts with precision. She explained that this recipe was a family heirloom, passed down from her grandmother who had learned it from a dear friend many years ago.

I couldn't wait to taste the finished product, and when the torte emerged from the oven, golden and fragrant, I knew I was in for a treat. The first bite was a revelation - the tangy lemon paired perfectly with the crunchy hazelnuts, creating a symphony of flavors in my mouth.

After that day, I begged Margaret to teach me how to make the Lemon-Hazelnut Torte, and she graciously agreed. We spent hours in the kitchen together, laughing and chatting as we measured and mixed, creating a delicious masterpiece that we shared with our friends and family.

Over the years, I have made the Lemon-Hazelnut Torte countless times, each time with a sense of nostalgia for that sunny afternoon with Margaret. I have added my own twist to the recipe, experimenting with different variations and ingredients to make it my own.

One of my favorite memories is when I made the torte for my grandchildren for the first time. They watched in wonder as I whipped up the batter, their eyes wide with anticipation. When they took their first bite, their faces lit up with delight, and I knew that this recipe would be passed down through generations in our family.

As I sit here, reminiscing about that fateful day in Margaret's kitchen, I am filled with gratitude for the friendships and memories that cooking has brought into my life. The Lemon-Hazelnut Torte will always hold a special place in my heart, a reminder of the joy and connection that food can bring.

So, if you ever find yourself in need of a dessert that will wow your guests and warm your soul, look no further than the Lemon-Hazelnut Torte. And remember, the best recipes are not just about the ingredients - they are about the love and memories that go into creating them.