Title: Lemon-hazelnut torte
 Categories: Cakes, Desserts, Fruits, Jewish
      Yield: 8 Servings
 
MMMMM----------------------------------------------------------------

MMMMM--------------------------MERINGUE------------------------------
      1    8" Springform pan; 3" tall
      1 c  Sugar; PLUS
      6 lg Egg whites
    1/3 c  Hazelnuts; toasted
      4 tb Sugar

MMMMM------------------------LEMON CREAM-----------------------------
      1 c  Fresh lemon juice
      3 lg Eggs
      1 tb Sugar
      9 lg Egg yolks
      1 c  Sugar; PLUS
      1 c  Whipping cream; chilled

MMMMM----------------------RASPBERRY SAUCE---------------------------
      1 pt Fresh raspberries
    1/2 ts Fresh lemon juice
      2 tb Sugar

MMMMM--------------------------GARNISH-------------------------------
    1/2 pt Fresh raspberries
 
   MERINGUE: Preheat oven to 200 degrees F.  line two 17 x 11" cookie
  sheets with parchment.  Using springform pan bottom as guide, trace 2
  circles on each parchment sheet. Invert parchment. Finely grind nuts
  and 1 T sugar in processor.  Beat whites in large bowl to soft peaks,
  Gradually add 1 cup plus 3 T sugar and beat until still and glossy.
  Gently fold in nut mixture.
  
   Spoon meringue into large pastry bag fitted with 1/2" 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" rounds disk. Using serrated knife, cut
  round pan, trimming meringue to 8" 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 mad 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 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.