7 Eggs, separated
1 c Granulated sugar
Zest of 1/2 lemon
1 c Flour
1/2 ts Baking powder
1/3 c Butter, melted
———————–BAKED HAZELNUT MERINGUE———————–
4 Egg whites
2/3 c Sugar, divided
1 c + 1 tsp ground hazelnuts
-(or almonds)
1/3 c Flour
2 ts Cocoa powder
1/3 c Cornstarch
BAVARIAN CREAM
1/3 qt Half and half
1/4 c Sugar
4 Egg yolks
5 Gelatin sheets
-OR-
1 tb + 1/2 tsp unflavored
-granulated gelatin (if
-using sheets, soak for 20
-mins. in cold water and
-squeeze dry; if using
-granulated, dissolve in 4
-TBSP cold water)
1 oz Fruit liqueur (Grand Marnier
-Triple Sec, etc.) or rum
1/2 qt Whipping cream
Wedding Torte #1 Lemon Genoise
From: The Detroit News Sent By: Teresa Marco
Preheat oven to 350o. In mixer or copper bowl, beat whites to a stiff
snow; slowly add sugar and beat until stiff peaks form.
In separate bowl, whisk yolks and mix in lemon zest. Slowly fold the
two mixtures together.
Sift together flour and baking powder, and slowly fold into egg
mixture. Fold in melted butter.
Pour into 10″ greased and floured cake pan. Bake for 25-30 mins. or
until a toothpick inserted into center comes out clean. Turn cake
onto clean linen tea towel to cool.
BAKED HAZELNUT MERINGUE Preheat oven to 350o. Whisk egg whites until
firm, gradually adding a little less than half of the sugar.
Carefully fold in ground hazelnuts, flour, cocoa powder, cornstarch
and remaining sugar. Pour into greased and paper-lined 10″ cake pan.
Bake for 20 mins or until a toothpick inserted in middle comes out
clean. Turn onto rack and cool.
BAVARIAN CREAM Reserve 1/2 C of the half and half and mix with yolks.
Set aside. Bring remaining half and half and sugar to a boil and stir
in yolk mixture; reduce heat to low and cook, stirring often, until
custard coats back of a wooden spoon. Stir in granulated gelatin or
softened sheets and remove from heat to cool.
When custard begins to set, stir until smooth. Add liqueur and fold
in stiffly whipped cream. (If making a day ahead of time, cover
surface with plastic wrap and chill. Stir before you use it.
Partoens feels it’s best, however, when made early the same day.)
FINAL ASSEMBLY 2 small cartons (1/2 pint each) whipping cream, whipped
until stiff 1 small jar raspberry or strawberry jam Assorted fresh
fruit: pineapple; variety of berries, sliced kiwi, and peaches
whatever you desire, just so it’s fresh and ripe
On serving plate, place baked hazelnut meringue. Coat with jam. With
long knife, carefully slice sideways through lemon genoise to make 3
layers. Place on layer on the jam. Spread (or pipe) with Bavarian
cream. Dot with kiwi and peach slices. Add layer aand cover with
Bavarian cream and sliced strawberries. Add final layer and frost
with whipped cream. (If desired, pipe a design on the top and around
the bottom with whipped cream.) Arrange fresh fruit on the top.
Optional: Coat fresh fruit with Dr. Oetker fruit glaze, available at
European import shops.
Happy Baking and Eating!
Teresa Marco 🙂
Re-
Yields
12 servings