Ingredients

8 inch springform pan; 3 inch tall
1 C. sugar; plus
6 large egg whites
1/3 C. hazelnuts; toasted
4 Tbsp. sugar
Lemon cream
1 C. fresh lemon juice
3 large eggs
1 Tbsp. sugar
9 large egg yolks
1 C. sugar; plus
1 C. whipping cream; chilled
Raspberry sauce
1 pint fresh raspberries
1/2 tsp. fresh lemon juice
2 Tbsp. sugar
1/2 pint fresh raspberries (for garnish)

Cooking Instructions

Preheat oven to 200 degrees 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 Tbls. sugar in processor. Beat whites in large bowl to soft peaks, Gradually add 1 C. plus 3 Tbls. 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 inch rounds disk. Using serrated knife, cut round pan, trimming meringue to 8 inch round. Repeat with remaining rounds. Lemon cream: Whisk lemon juice, yolks, eggs and 1 C. of sugar in large metal bowl. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens to consistency of softly whipped cream and registers 160 F on a candy thermometer, about 13 minutes. Strain lemon curd through sieve. Press plastic wrap onto surface; chill until cold. Beat cream in medium bowl to soft peaks. Add 1 Tbls. sugar and beat until stiff. Fold cream into lemon curd. 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. 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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)