UKRAINIAN Meringue Torte from Kyiv

This torte was a favorite in the spring, probably because of its light color as well as meringue taste. The coffee flavor is pronounced in the butter cream.

5 large egg whites
1/4 teaspoon cream of tartar
1 1/3 cups sugar
1/4 cup ground hazelnuts
raspberry or strawberry jam

Torte Meringue Layers:

Line 2 buttered springform pans with waxed paper or better still buttered parchment paper. Whip egg whites until stiff, sprinkling with tartar. Beat in 1 cup sugar, a tablespoon at a time. Beat until thick. Mix 1/3 cup sugar with ground hazelnuts and fold in gently. Pour batter into pans. Bake in preheated 275 degrees F. oven 25 to 30 minutes until almost dry. Cool and gently peel off paper.

Coffee Butter Cream:

8 ounces unsalted butter
5 large egg yolks
1 cup icing sugar
1/4 cup very strong cool coffee

Cream butter until whipped. Add egg yolks one at a time. Add sugar and beat until fluffy. Gradually add coffee, mixing well. Place one layer on doubled wax paper and spread lightly with jam. spread with at least 1/2 inch butter cream, pulling to edge. Cover the second layer with jam and place it jam side up on first layer. Spread top and sides of torte. Cover and refrigerate.

To serve, gently lift torte by wax paper sheets, partially remove paper, slip hand under that part of torte, then pull of remaining paper. Carefully place on a cake platter. Decorate top with fresh raspberries.

To serve, center a 3 inch wineglass on the top of the torte and cut around it into the center. Then make 1/2 inch radial cuts from the outer edge to the circle and remove with spatula.