Lemon Torte With Raspberry Sauce |
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Prep Time: 600 Minutes Cook Time: 60 Minutes |
Ready In: 660 Minutes Servings: 6 |
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A special dessert and has a beautiful appearance. Light and delicious. I like it for special summer occasions. Long prep time does includes chilling time. Ingredients:
4 egg whites |
1 teaspoon vanilla |
1/2 teaspoon cream of tartar |
1/4 teaspoon almond extract |
3/4 cup sugar |
2 tablespoons sliced almonds |
2/3 cup sugar |
1 teaspoon unflavored gelatin |
6 beaten egg yolks |
1/2 teaspoon lemon zest, finely shredded |
1/3 cup lemon juice |
2 tablespoons butter |
1/3 cup water |
3/4 cup whipping cream |
10 ounces frozen raspberries, thawed |
2 tablespoons sugar |
1 tablespoon cornstarch |
fresh raspberry (optional) |
Directions:
1. Heat oven to 300 degrees.
2. Line two or three baking sheets with parchment paper; draw three 7 circles and grease lightly.
3. In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
4. Gradually add 3/4 cup sugar, beating to stiff peaks.
5. Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
6. Pipe a lattice design in one circle; pipe a border around the lattice.
7. Sprinkle with almonds.
8. Spread remaining egg white mixture over remaining circles.
9. Bake 45 minutes.
10. Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
11. In saucepan combine 2/3 cup sugar and gelatin.
12. Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
13. Cook and stir until bubbly; cook 2 more minutes.
14. Remove from heat.
15. Cover lemon mixture surface with waxed paper; cool.
16. Chill until mixture mounds slightly when spooned.
17. Beat whipping cream to soft peaks; fold into lemon mixture.
18. Place one solid meringue on serving plate; spread with half the lemon mixture.
19. Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
20. Cover loosely; chill 6 hours or overnight.
21. Serve with raspberry sauce, garnish with fresh raspberries.
22. Sauce: In saucepan combine raspberries, sugar, and cornstarch.
23. Cook until bubbly; cook 2 more minutess.
24. Press through a fine sieve; discard seeds.
25. Cover sauce; chill.
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