Key Lime Meringue Torte
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
-
Meringue Cake
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 dash salt
- 4 ounces butter, at room temperature
- 1 1⁄4 cups sugar
- 2 teaspoons sugar
- 4 large eggs, separated,at room temperature
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1⁄3 cup sliced almonds (about 1 oz)
-
Lime Curd
- 2 large eggs
- 1 large egg yolk
- 1⁄3 1/3 cup fresh lime juice or 1/3 cup lemon juice
- 3⁄4 cup sugar
- 1 teaspoon cornstarch
- 1 dash salt
- 4 tablespoons cold butter, cut into 4 pieces
directions
- Set rack in bottom third of oven.
- Preheat the oven to 350F.
- Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
- Make the meringue cake: Sift together the flour, baking powder and salt.
- In a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
- Add the egg yolks and beat for 2 minutes.
- Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
- Scrape the batter into the prepared pans.
- In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
- Gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
- Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
- Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
- Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
- Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
- While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
- In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
- Gradually whisk the mixture into the eggs.
- Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
- Remove from heat and stir in butter.
- Strain the curd into a clean bowl.
- Let cool for 5 minutes, whisking occasionally.
- Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
- To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
- Carefully invert the layers onto baking sheets; remove wax paper.
- Invert one layer (meringue side up) onto a cake platter.
- Spread all the lime curd on top.
- Cover with the other cake layer (meringue side up).
- To serve: Slice gently with a serrated knife.
- The cake can be refrigerated for up to 1 day ahead.
- Loosely cover with plastic wrap.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.