Zesty Key Lime Meringue Torte

Key Lime Meringue Torte

Description:

This Key Lime Meringue Torte brings a refreshing balance of tart and sweet flavors to your dessert table. Its light, golden layers are both tender and crisp, complemented by a rich lime curd filling and topped with a delicate meringue. Garnish with fresh strawberries for an elegant touch that brightens any occasion.

Ingredients

Nutritional Information (per serving):

Instructions:

1. Prepare the Cake Base

   • Set the oven rack in the lower third of your oven, then preheat to 350°F (175°C).
   • Line the bottoms of two 8-inch round cake pans with wax or parchment paper, then lightly grease the paper to ensure easy release.

2. Mix the Cake Batter

   • In a medium mixing bowl, sift together the cake flour, baking powder, and salt, ensuring an even blend of dry ingredients.
   • In a large bowl, use an electric mixer to cream the softened butter with ½ cup of the sugar until fluffy, about 2 minutes.
   • Add the egg yolks, one at a time, beating after each addition to fully incorporate.
   • In a small bowl, combine milk and vanilla extract. Gradually beat the milk mixture into the butter mixture in two additions, alternating with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

3. Create the Meringue

   • Using a separate, clean bowl, beat the 4 egg whites at medium speed until soft peaks form.
   • Gradually add ¾ cup of the sugar while continuing to beat the whites until they reach stiff, glossy peaks, about 3-4 minutes.
   • Gently spread the meringue over the batter in each pan, being careful not to deflate the mixture.

4. Add Toppings and Bake

   • Sprinkle almonds over the meringue, followed by a light dusting of the remaining 2 teaspoons of sugar.
   • Bake the cakes for about 25 minutes, or until the meringue is golden and puffed.
   • Transfer the pans to wire racks to cool completely. The meringue tops will naturally sink a bit as they cool.

5. Prepare the Lime Curd

   • In a heatproof mixing bowl, whisk together the whole eggs and one egg yolk until smooth.
   • In a medium saucepan, combine lime juice, 1/3 cup of sugar, cornstarch, and a pinch of salt. Bring to a gentle boil over medium heat, stirring frequently.
   • Gradually pour the hot lime mixture into the whisked eggs, stirring constantly to prevent curdling.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens, about 5 minutes. Avoid letting it come to a full boil.
   • Remove from heat and stir in 4 tablespoons of butter until melted and incorporated. Strain the curd through a fine mesh sieve into a bowl for a smooth texture.
   • Cover the curd with plastic wrap pressed directly onto its surface to prevent a skin from forming. Refrigerate until well-chilled, at least 2 hours or overnight.

6. Assemble the Torte

   • Run a knife around the edges of the cooled cake layers to release them from the pans, then carefully invert each onto a baking sheet to remove the wax paper.
   • Place one layer, meringue side up, on a cake platter. Spread the lime curd evenly over this layer.
   • Gently place the second cake layer, meringue side up, on top of the lime curd.

7. Serve and Store

   • To serve, slice with a serrated knife to preserve the delicate layers. The torte can be refrigerated, loosely covered with plastic wrap, for up to one day.

This Key Lime Meringue Torte will be the centerpiece of any gathering, offering a harmonious blend of creamy lime curd, soft cake, and crispy meringue. Enjoy each delicate slice with loved ones!