Key Lime Meringue Torte

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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)
• 2 large eggs
• 1 large egg yolk
• 1/3 cup key lime juice or 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

Recipe

• 1 set rack in bottom third of oven.
• 2 preheat the oven to 350f.
• 3 line the bottoms of two 8-x 2-inch round cake pans with wax paper and grease paper.
• 4 make the meringue cake: sift together the flour, baking powder and salt.
• 5 in a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
• 6 add the egg yolks and beat for 2 minutes.
• 7 stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
• 8 scrape the batter into the prepared pans.
• 9 in another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
• 10 gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
• 11 gently spread the meringue over the cake batter in the pans; do not smooth the tops.
• 12 sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
• 13 bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
• 14 transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
• 15 while the cakes bake, make the lime curd: place the whole eggs and egg yolk in a heatproof bowl and whisk.
• 16 in a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
• 17 gradually whisk the mixture into the eggs.
• 18 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.
• 19 remove from heat and stir in butter.
• 20 strain the curd into a clean bowl.
• 21 let cool for 5 minutes, whisking occasionally.
• 22 press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
• 23 to assemble: run a knife around the sides of the cake layers to loosen them from the pans.
• 24 carefully invert the layers baking sheets; remove wax paper.
• 25 invert one layer (meringue side up) a cake platter.
• 26 spread all the lime curd on top.
• 27 cover with the other cake layer (meringue side up).
• 28 to serve: slice gently with a serrated knife.
• 29 the cake can be refrigerated for up to 1 day ahead.
• 30 loosely cover with plastic wrap.