Gourmet Meringue-covered Torte
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(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 cup all-purpose flour
- ¼ cup Almond flour
- ½ cup butter
- ¾ cup superfine caster sugar
- 2 tsps grated lemon zest
- 1 tsp lemon juice
- 2 eggs (separated)
- 3 cups Red currant
- 2 Tbsps powdered sugar
- To decorate
- Red currant
How healthy are the main ingredients?
eggPreparation steps
1.
Grease a 25cm|10" loose-based flan tin or ring.
2.
Mix together the flour and ground almonds in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in 50g|1/4 cup sugar, lemon zest and juice.
3.
Work in the egg yolks and mix to a dough. Pat into a round and press into the base of the tin and chill for 1 hour.
4.
Heat the oven to 190°C (170° fan) 375°F gas 5.
5.
Bake for 20-25 minutes until golden brown. Remove from the oven.
6.
Reduce the oven temperature to 140°C (120° fan) 275°F gas 1.
7.
Cover the pastry base with the redcurrants and sprinkle with icing sugar while the pastry is still hot.
8.
Whisk the egg whites until stiff, then whisk in half the remaining sugar. Gently fold in the rest of the sugar.
9.
Spoon into a piping bag and pipe on top of the redcurrants, covering them completely.
10.
Bake for 20-25 minutes until the meringue is just tinged with colour. Remove the sides of the tin and leave the cake to cool on the base.
11.
Carefully place on a serving plate and decorate with redcurrants.
