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Elegant Lemon Almond Torte (Gluten-Free) – vegetarian recipe
Stav Kogan

Elegant Lemon Almond Torte (Gluten-Free)

A beautiful dance of textures and flavors, this Lemon Almond Torte features light, crisp meringue layers rich with almonds, sandwiching a bright, zesty lemon filling. A showstopper that's naturally gluten-free and surprisingly straightforward to create.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1¼ cups / 300 ml (10.1 fl oz) egg whites, from about 10 large eggs, at room temperature
  • 2 cups (240 g / 8.5 oz) confectioners’ sugar, divided
  • 2 Tbs. / 16 g (0.56 oz) cornstarch
  • ¼ tsp . / 1.25 ml (0 fl oz) almond extract
  • 1⅔ cups / 160 g (5.6 oz) ground unblanched almonds
  • Approx. 2 cups / 480 ml Lemon Filling or your favorite lemon curd
  • Blanched almond halves, for garnish
  • for Success
  • Use room temperature egg whites. They will whip up to a much greater volume than cold eggs, creating a lighter meringue.
  • Ensure your mixing bowl and beaters are impeccably clean and free of any grease or fat, which can prevent the egg whites from whipping properly.
  • Allow the meringue layers to cool completely before assembling. A warm layer will melt the lemon filling and can cause the torte to become unstable.
  • The meringue layers can be baked a day or two in advance. Store them in an airtight container at room temperature until you're ready to assemble.

Method
 

  1. Preheat your oven to 275°F / 135°C. Prepare two 10-inch cake pans by greasing them with butter and dusting with flour (use a gluten-free flour blend to keep the recipe fully GF).
  2. In a large, clean glass or metal bowl, beat the egg whites with an electric mixer on medium speed.
  3. Once they become foamy, gradually add 1 cup (240 ml) of the confectioners' sugar and continue beating until the mixture holds soft peaks.
  4. Sift the remaining 1 cup (240 ml) of confectioners' sugar with the cornstarch.
  5. Add this mixture to the egg whites along with the almond extract. Increase the mixer speed to high and beat until the meringue is stiff, glossy, and holds firm peaks.
  6. Gently fold the ground almonds into the stiff meringue using a large spatula. Use a light touch to avoid deflating the mixture.
  7. Divide the meringue batter evenly between the two prepared cake pans.
  8. Spread it carefully into a flat, smooth layer.
  9. Bake for 1½ hours, or until the layers are a pale golden color and have started to shrink away from the sides of the pans.
  10. Turn off the oven and let the layers cool slightly in the pans for 10-15 minutes.
  11. Carefully run a knife around the edge of each pan and invert the layers onto wire racks.
  12. Let them cool completely.
  13. To assemble, place one cooled meringue layer on your serving plate.
  14. Spread a little more than half of the lemon filling evenly over the top. Gently place the second layer on top.
  15. Spread the remaining lemon filling over the top layer, leaving the sides of the bottom layer exposed for a rustic look. Decorate with a few blanched almond halves or create simple swirls in the filling with a knife.
  16. Chill the torte in the refrigerator for at least one hour before serving to allow it to set.
  17. When folding in the ground almonds, use a gentle figure-eight motion with a spatula to incorporate them without knocking the air out of the meringue.

Nutrition

Calories: 350kcalCarbohydrates: 49gProtein: 9gFat: 16g

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