I am so glad that I made this beautiful and elegant dessert for Fathers Day and even didn’t forget to ask my granddaughter to take a picture. <br />Original name of this torte is “Lemon-Hazelnut Torte” and is assembled with 4 baked hazelnut-meringue 8-inches in diameter coils, which are baked in 200 degrees oven for 2and 1/2 hours and the lemon cream is made with a homemade lemon curd. <br />Since I had to cook a lot for our Fathers Day dinner, I bought most of the ingredients in Whole Food’s and only whipped the cream, made the Raspberry Sauce and assembled the torte. (Can be made 2 days ahead). <br />The original recipe belongs to a pastry chef Emily Luchetti. <br />I got it from a Bon Appétit magazine for April 1993 that is six month before our family came to America. <br />

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