Frozen Lime Meringue Torte Recipes

FROZEN LIME MERINGUE TORTE

Steps:

• Meringue;.
• Put the egg whites in a bowl and beat them until soft peaks form.
• Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
• Put this into a large piping bag and pipe using a star tip.
• Put this on a prepared serving dish that can go in the oven.
• Bake at 225 F, for about 1 hour.
• Leave the oven slightly open, until it has cooled.
• Lime Filling;.
• Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
• In a different bowl beat the whipping cream until stiff peaks appear.
• Folding, add in the condensed milk you just mixed with lime.
• Put it in a large piping bag with a star tip.
• Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
• Carefully press the meringue on top of the whipping cream mixture.
• By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
• Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
• Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
• Making sure that the cake is uncovered, freeze for 6 hours or until firm.
• For longer storage make sure you cover it up after it has frozen.
• Raspberry Syrup;.
• On medium-high setting bring the raspberries in the syrup to a boil.
• Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
• Put it in the fridge until cool.
• Cut into desired sizes to serve and drizzle on the syrup.

FROZEN STRAWBERRY LEMON MERINGUE TORTE

Steps:

• Make the meringue layers:
• Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250°F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan.
• Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom.
• Make the lemon filling
• In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture.
• Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm.
• Make the strawberry filling:
• In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture.
• Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen.
• Make the frosting:
• In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks.
• Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries.

LIME CREAM TORTE

Steps:

• Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
• In a mixing bowl, cream the butter and sugar.
• Add the flour, lime juice, 1/2 cup water and the eggs.
• Beat on high 2 minutes.
• Add the remaining 1/2 cup water along with the rest of the cake ingredients.
• Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
• Cool in pans 15 minutes.
• Invert on cooling racks, carefully remove waxed paper and cool completely.
• Slice each round horizontally to make 4 layers.
• Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
• In a large mixing bowl, whip cream till stiff peaks form.
• Reserve 1 cup whipped cream.
• Fold lime juice mixture into whipped cream just until blended.
• Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
• Repeat with remaining layers, the last layer should be cut side down.
• Use reserved whipped cream to decorate top layer.
• Refrigerate 2-3 hours before serving.
• Garnish with lime slices.
• Note: I use 4 large limes for this recipe.

KEY LIME MERINGUE TORTE

Steps:

• 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.

FROZEN LIME TORTE WITH SUMMER FRUIT

Steps:

• For Nut crust:
• Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
• For Lime Filling:
• Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
• Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
• For Blackberry Sauce:
• Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
• For Assembly:
• Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
• Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.