Key Lime Meringue Torte Food

KEY LIME TORTE

Steps:

• Preheat oven to 425 degrees.
• Line a sheet pan with a sheet of parchment or wax paper. With a brush, cover the paper and sides of pan with the melted butter. Make sure every surface is coated in butter.
• In the bowl of a stand mixer with the paddle attachment, beat 1½ cups sugar and eggs for at least five minutes until light and fluffy. Add in Key lime juice and zest and stir.
• Pour batter into prepared pan and bake uncovered for 12-15 minutes. The top will get brown and golden and bubble up in places. This is what you want. The browned top gets rolled into the center so imperfections are not seen.
• While pan is in oven, lay a clean dish cloth on your counter with the short end facing you. The dish cloth should be a little larger than the pan you baked the torte in.
• Take the remaining ¾ cup of sugar and sprinkle it over the dish cloth spreading it a little beyond the size of your sheet pan.
• When the torte comes out of the oven, take a wet knife and run it quickly along all four sides (see photo just above) to loosen the torte. Keep wetting the knife as you go.
• Then quickly invert the whole pan over the sugar lined dish cloth, again so the short side of the pan is towards you. Lift the pan off then carefully peel off the parchment paper and discard.
• Again, working quickly, start rolling the torte away from you, using the towel to push the roll forward until it is completely rolled (like you would roll sushi).
• Then seal the rolled torte in the same dish cloth rolling it backwards gently then folding in the sides so that the torte is sealed in the dish cloth.
• Lift the cloth-encased torte onto a platter and refrigerate for three to four hours until set. As it sits in the refrigerator, the center of the tort will get a little creamy.
• After three to four hours (we gave it four), gently unroll out of the towel onto a cutting board and with a sharp knife, make slices on the bias and present one slice per person on dessert dishes.
• Use a spatula to lift each slice, they are very delicate. Garnish with lime zest if you wish.

LIME CREAM TORTE

Steps:

• In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.

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.

LIME MERINGUE TART

Steps:

• Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
• Raise the oven temperature to 425 degrees F.
• For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
• Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
• Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
• Yield: 3 cups

KEY LIME MARSHMALLOW MERINGUE TARTS

Steps:

• In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

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.

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.