One of the ultimate wedding cakes, this treasure is worthy of the most regal celebration. Full of wondrous flavors and delightful surprises.

Wedding Torte - Lemon Genoise
Recipe type: Desserts
Serves: 12
  • 7 eggs, separated
  • 1 Cup granulated sugar
  • 1 zest of 1/2 lemon
  • 1 Cup flour
  • 1/2 teaspoon baking powder
  • 1/3 Cup butter, melted
  • Hazelnut Meringue:
  • 4 egg whites
  • 2/3 Cup sugar, divided 1 Cup plus 1 teaspoon ground hazelnuts (or almonds)
  • 1/3 Cup flour
  • 2 teaspoons cocoa powder
  • 1/3 Cup cornstarch
  • Bavarian Cream:
  • 1/3 Quart half and half
  • 1/4 Cup sugar
  • 4 egg yolks
  • 5 sheets gelatin or 1 Tablespoon plus 1/2 teaspoon unflavored granulated gelatin (if using sheets, soak for 20 minutes in cold water and squeeze dry; if using granulated, dissolved in 4 Tablespoons cold water
  • 1 ounce fruit liqueur (Grand Marnier, Triple Sec, etc.) or rum
  • 1/2 Quart whipping cream
  • Final Assembly:
  1. Preheat oven to 350 degrees F. In mixer or copper bowl, beat whites to a stiff snow; slowly add sugar and beat until stiff peaks form.
  2. In separate bowl, whisk yolks and mix in lemon zest. Slowly fold the two mixtures together.
  3. Sift together flour and baking powder, and slowly fold into egg mixture. Fold in melted butter.
  4. Pour into 10" greased and floured cake pan. Bake for 25-30 mins. or until a toothpick inserted into center comes out clean. Turn cake onto clean linen tea towel to cool.
  6. Preheat oven to 350 degrees F. Whisk egg whites until firm, gradually adding a little less than half of the sugar. Carefully fold in ground hazelnuts, flour, cocoa powder, cornstarch and remaining sugar. Pour into greased and paper-lined 10" cake pan. Bake for 20 mins or until a toothpick inserted in middle comes out clean. Turn onto rack and cool.
  8. Reserve 1/2 Cup of the half and half and mix with yolks. Set aside. Bring remaining half and half and sugar to a boil and stir in yolk mixture; reduce heat to low and cook, stirring often, until custard coats back of a wooden spoon. Stir in granulated gelatin or softened sheets and remove from heat to cool.
  9. When custard begins to set, stir until smooth. Add liqueur and fold in stiffly whipped cream. (If making a day ahead of time, cover surface with plastic wrap and chill. Stir before you use it. Part one feels it's best, however, when made early the same day.)
  11. On serving plate, place baked hazelnut meringue. Coat with jam. With long knife, carefully slice sideways through lemon genoise to make 3 layers. Place on layer on the jam. Spread (or pipe) with Bavarian cream. Dot with kiwi and peach slices. Add layer aand cover with Bavarian cream and sliced strawberries. Add final layer and frost with whipped cream. (If desired, pipe a design on the top and around the bottom with whipped cream.) Arrange fresh fruit on the top.
  12. Optional: Coat fresh fruit with fruit glaze, available at specialty shops.
  13. Serves 12.

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