Lemon Torte
This elegant, multi-layer lemon torte brings together vibrant citrus cream, tender nutty sponges, a sweet strawberry layer, a crisp nutty bite, and a light mascarpone mousse, all finished with a glossy mirror glaze. Inspired by sunny flavors, it’s perfect for special occasions or whenever you crave a touch of summer.
Ingredients
Pistachio Sponge
- 34 g marzipan coarsely grated
- 2 egg yolks
- 1 egg white
- 19 g sugar
- 2 tsp pistachio paste
- 9 g all-purpose flour
- 9 g cornstarch
- 1 Tbsp chopped pistachios
Citric Cremeux
- 30 g lemon juice
- 9 g lime juice
- 14 g mandarin puree freshly squeezed
- 3 g yuzu juice
- 33 g sugar
- 1 egg yolk
- 1⅓ sheets gelatin
- 45 g butter cubed
- 3 g non-alcoholic lemon syrup
Lemon Syrup
- 16 g water
- 4 g lemon juice
- 12 g sugar
- 5 g lemon syrup
Almond-Pistachio Sponge
- 20 g peeled almonds grated
- 10 g pistachios grated
- 20 g sugar Batch I
- 1 egg
- 1 egg yolk
- 2 egg whites
- 22 g sugar Batch II
- 35 g flour
Strawberry Fruit Layer
- 120 g strawberry puree
- Juice of ½ lemon
- Sugar to taste
- 2 gelatin sheets
Crisp Layer
- 36 g white couverture chocolate
- 55 g shortcrust pastry crumbs or crushed butter cookies
- 40 g crêpes dentelles wafer rolls
- 23 g pistachio paste
- 15 g finely chopped pistachio kernels
- 0.5 g salt
Mascarpone Mousse
- 51 g milk
- 2 egg yolks
- 36 g sugar
- 120 g mascarpone
- 30 g lemon syrup
- 3¾ sheets gelatin ≈ 6 g
- 240 g heavy cream
Mirror Glaze
- 100 g glucose syrup
- 100 g sugar
- 50 g water Part I
- 6.7 g powdered gelatin
- 40 g water Part II
- 100 g white couverture chocolate chopped
- 67 g sweetened condensed milk
- Yellow food coloring
Instructions
Pistachio Sponge
- Preheat oven to 180 °C (356 °F).
- Beat marzipan, egg yolks, 10 g sugar, and pistachio paste until light and fluffy.
- Whip egg white with 9 g sugar to stiff peaks.
- Sift flour and cornstarch over the yolk mixture; fold in meringue and chopped pistachios.
- Press into an 18 cm pan lined with parchment; bake ~15 min. Cool completely.
Citric Cremeux
- Soak gelatin in cold water.
- Combine all juices and sugar; bring to a simmer.
- Whisk yolk with sugar; temper with hot juice; return to pan and cook to 82 °C.
- Off heat, dissolve gelatin; transfer to bowl and cool to 35–40 °C, stirring.
- Blend in butter cubes and lemon syrup until smooth.
- Pour into the 16 cm mold; chill until set.
- First Freeze
- Trim pistachio sponge to fit the mold; press onto set cremeux.
- Cover and freeze overnight.
Lemon Syrup
- Boil water, lemon juice, and sugar.
- Off heat, stir in lemon syrup; cool and refrigerate.
Almond-Pistachio Sponge
- Whisk nuts, sugar (I), egg, and yolk until fluffy.
- Whip egg whites with sugar (II); fold into nut mixture with flour.
- Spread in 18 cm pan; bake until pale gold. Cool and trim.
Strawberry Fruit Layer
- Soak gelatin. Heat puree with lemon juice and sugar.
- Dissolve gelatin; pour into mold.
- When partially set, trim sponge, place on top, press lightly, then brush with lemon syrup. Freeze.
Crisp Layer
- Melt chocolate; stir in pistachio paste, crumbs, wafers, nuts, and salt.
- Press into lined pan; let set.
- Unmold frozen assembly; place onto crisp layer; press gently. Freeze.
Mascarpone Mousse
- Soak gelatin. Stir lemon syrup into mascarpone; set aside.
- Heat milk; whisk yolks with sugar; temper with milk; cook to 83 °C.
- Off heat, dissolve gelatin; cool to 35 °C.
- Fold in mascarpone, then whipped cream. Keep at ~30 °C.
Mirror Glaze
- Bloom gelatin in water (II).
- Cook glucose, sugar, and water (I) to 103 °C. Off heat, stir in condensed milk and gelatin.
- Pour over chocolate; let rest, then blend until smooth. Add color.
- Cool to 34–35 °C.
Final Assembly
- Put a little mousse in a small mold.
- Fill main mold halfway with mousse; spread up sides.
- Center the cremeux–pistachio cake; top with remaining mousse.
- Center fruit and nut layers; cover; freeze overnight.
Glazing & Decoration
- Warm glaze; cover top ⅔ of cake with film; spray exposed part with white velvet spray.
- Place cake on an inverted bowl; pour glaze evenly. Trim edges.
- Glaze decorative pieces; arrange atop and finish with gold accents.
Notes
Conclusion :
Wishing you a delightful experience with this elegant lemon torte—may it bring a taste of summer to your table!
Wishing you a delightful experience with this elegant lemon torte—may it bring a taste of summer to your table!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.