Sometimes I just want to try and make something difficult…just to see if I can. Last summer, while visiting the King Arthur store
(It’s in Vermont and has a WONDERFUL bakery) I bought this book “Extraordinary Cakes” by Karen Krasne. It has the most beautiful cakes in it. I attempted one at Christmas. It tasted fine, but I hadn’t budgeted enough time, so it was still a bit frozen when we were ready to eat it.
So I was determined to get it right, and selected the Lemon Praline Torte. This torte is no joke..when I was making up the store list..I totalled 2 dozen eggs, 4 1/2 C sugar and 3 1/4 C of butter…yowzah! This time I read ALL the instructions carefully, and plotted out my time over a 3 day period. Because this torte has the following layers:
Lemon Butter Cream
Crushed Hazelnut/Almond Praline
So, Day 1 I made the lemon curd and lemon simple syrup.
Day 2 I made the genoise…see below beating the 10 eggs!
Then, the meringue…which is the middle layer of the torte and gives it a crunchy chewy texture:
And you put it all together to make this:
It is spectacular..all kinds of textures, sweet, tart, crunchy, chewy…worth all the work!
Grape Arbor Bed & Breakfast