Recipe below - follow along! This luscious spring dessert also happens to be gluten-free. Layers of baked meringue, tart lemon curd, Chantilly cream and fresh berries make this a bit of a “ta-da” cake when brought to the table.
Special thanks to Organic Meadow for making this video possible. #ad
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• Recipe •
Makes one 8-inch (20 cm) torte
Serves 8 to 10
Prep time: 25 minutes
Cook time: 2 ½ hours
The cake is best enjoyed the day it is assembled, buy any remaining will keep, loosely covered and refrigerated for up to 2 days (the meringue will soften over time).
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• Ingredients •
Meringue layers:
1 ½ cups (300 g) granulated sugar
6 large egg whites (save 3 yolks for lemon curd)
1 tsp cream of tartar
1 tsp cornstarch
1 tsp white vinegar or lemon juice
Lemon Curd:
½ cup (125 mL) fresh lemon juice
⅔ cup (140 g) granulated sugar
1 large egg
3 large egg yolks
1 Tbsp (15 mL) finely grated lemon zest
2 tsp cornstarch
½ cup (115 g) Organic Meadow cultured unsalted butter, cut into pieces
¼ cup (60 mL) Organic Meadow sour cream
Chantilly cream & assembly:
1 ½ cups (375 mL) Organic Meadow 35% whipping cream
1 Tbsp (8 g) instant skim milk powder (optional)
2 Tbsp (16 g) icing sugar
½ tsp vanilla extract or vanilla bean paste
4 cups (1 L) fresh berries such as raspberries, sliced or quartered strawberries, blueberries and/or blackberries
Edible flowers, for décor (optional)
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• Directions •
1. Preheat the oven to 250°F (120°C). Trace three 8-inch (20 cm) circles onto sheets of parchment paper and place it marker side down onto baking trays.
2. Pulse the sugar in a mini chopper or food processor to make it finer.
3. Whip the egg whites and cream of tartar using electric beaters or a stand mixer fitted with the whip attachment on high speed until they turn frothy. Slowly pour the sugar into the egg whites, whipping continuously until the whites hold a stiff peak when the beaters are lifted.
4. Quickly but gently fold in the cornstarch and vinegar (or lemon juice). Dollop the meringue onto the three traced circles and use your spatula to shape it within the traced circle, making the top level.
5. Place the meringue in the oven and immediately turn down the temperature to 225°F (107°C). Bake for 2 to 2 ½ hours, until the meringues lose their shine. The meringues should not brown at all. If they start to brown, crack the oven door open for 15 minutes and then close it to complete baking. Completely cool the meringues on the tray on a rack.
6. For the curd, whisk the lemon juice, sugar, egg, egg yolks, lemon zest and cornstarch together in a medium saucepan. Add the butter and place the pan over medium heat, whisking constantly until the curd thickens slightly and just begins to show signs of starting to bubble, about 7 minutes. The curd should coat the back of a spoon but it will remain fluid.
7. Remove the curd from the heat and whisk in the sour cream. Transfer the curd to a container to cool to room temperature. Cover the container and chill until set, at least 3 hours.
8. For the Chantilly cream, whip the cream and skim milk powder, if using, by hand or with beaters on high speed until it holds a soft peak. Whip in the icing sugar and vanilla and chill until ready to use.
9. Assemble the torte up to 3 hours ahead of serving. Place a meringue layer onto a cake plate. Dollop a third of the Chantilly cream and spread over top. Dollop small spoonsful of lemon curd onto the cream and gently spread (it doesn’t have to fully cover the cream. Sprinkle 1 cup (250 mL) of the berries on top in a single layer. Repeat two more times with the meringue, cream, curd and berries, topping the cake with the remaining 2 cups (500 mL) or fruit and add a few edible flowers if you wish.
#OhYum #SpringFavorites
