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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.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings 12 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!