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.

Prep Time 1 30

Cook Time 20

Servings people

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!