Let's Make Lemon Berry Meringue Torte! | Spring Favourites with Anna Olson
Vložit
- čas přidán 19. 06. 2024
- 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
--------
• 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).
--------
• 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)
--------
• 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 - Jak na to + styl
I think before the torte assmble, i finish enjoying the lemon custard, it look delish
Hi Anna I like the way you explain everything one can never go wrong with your recipes 🎉🎉❤
Thank you very much Anna is gonna be Lit I'm sorted for Sunday for the recipe many thanks bless to your family
Love lemon curd Anna thank you! It also freezes beautifully..oh yum!❤️🍁🍋
Makes me think of Pavlova - a favourite!!
I Love 💕 Everything you make!
I love your recipes, thanks for inspiring me
Hi Anna, thank you so much for sharing this yummy torte ❤❤❤
😋😋😋
😃🌺I’m making this over the weekend 🎉Thankyou Anna🩷😌
Can you please make a Sour Cream Raisin Pie. My mother who has passed used to make it and I loved it. Keep up all the good videos. Thanks
Hello Anna Olson! I love your recipes. What can I use to replace the sour cream? It's hard to find it in Portugal! Thank you.
Hi Anna my name is thomas and I am watching you from Australia huge fan
❤
Wow, how delicious! 🙌Thank you colleague! Come and visit us!😍
Do you have to use French meringue? Could I make this with Swiss Meringue. Swiss meringue happens to be my favorite but Italian meringue also. Just asking if you could use a different meringue style with this recipe?
Is this recipe from one of your cookbooks? If so, which one? Thanks!
What makes this different than a Pavlova? I make those often. I've also made a 9in double stacked Pavlova before but the flavor profile was that of a Banoffee pie. But back to this I'm still trying to figure out what the difference could possibly be. Thanks...
🙌❤️❤️💐🇵🇪🇵🇪
GOOD MORNING Best Anna OLSON Food Network MISSISSAUGA ONTARIO CZcams VIDEO 🇨🇦🇨🇦🍀🍀🍃🍃🍃
Your lemon curd procedure is different from the lemon curd procedure on your lemon meringue cheesecake recipe from years back. When did you decide to change the procedure and which one is more efficient, economical and approachable for untrained bakers?
Thank you for that question. It's true..in some cases my recipes evolve as I evolve as a baker. For years I was taught to always make a lemon curd using a bain marie, but once I realized that I could make it over direct heat in less time (and just as easily), I switched methods, and adapted the recipe a little to do so. This is now how I make lemon curds and I hope you'll give it a try.
@@ohyum I will try this tested technique next time. I have also seen it done with melting chocolate. Bain marie vs direct heat. I guess I have always used the double boiler method because I am more confident that burning is less likely to happen while I multitask. Thank you for answering my question.
Hey Anna. It looks like a pavlova.
It's very close to a pavlova in taste and texture!