Freshen Up Your Dessert Table with This Lemon Griestorte Recipe

Lemon Griestorte is a light, zesty cake with a rich, creamy filling that’s perfect for any occasion.

Baking a cake with the perfect balance of flavors is always a fun challenge. Lemon Griestorte combines the zesty freshness of lemon with the subtle texture of semolina, creating a cake that’s both light and delicious. With a creamy lemon curd filling and a dusting of sugar, this cake is bound to impress anyone you serve it to.

Ingredients

• For the cake:
  • 4 extra-large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (55g) fine semolina
  • 2 tablespoons almond flour
  • Finely grated zest and juice of 1 lemon
• For the filling:
  • 2/3 cup (150ml) heavy cream, whipped
  • 4 tablespoons lemon curd
  • 1 cup (115g) raspberries (optional)
• For finishing:
  • Confectioners’ sugar, for dusting

Instructions

1. Separate the eggs:
   Start by separating the egg yolks and whites. Place the yolks in one bowl and the whites in another.
2. Mix the egg yolks:
   Add the granulated sugar to the egg yolks and whisk them together until the mixture becomes pale and thick. Then, stir in the lemon zest and juice, followed by the semolina and almond flour. Mix everything together until smooth.
3. Whip the egg whites:
   In a clean bowl, beat the egg whites until they form stiff peaks. I use a hand mixer for this to make it quicker and easier.
4. Fold the egg whites:
   Carefully fold the whipped egg whites into the yolk mixture, making sure not to deflate them. I do this gently to keep the batter light and airy.
5. Bake the cake:
   Pour the batter into a greased cake pan. I bake it at 350°F (175°C) for about 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean. Let the cake cool completely before removing it from the pan.
6. Prepare the filling:
   While the cake is cooling, whip the heavy cream until it forms stiff peaks. Then, fold in the lemon curd for a smooth, tangy filling. If you’re using raspberries, gently fold them in at this point.
7. Assemble the cake:
   Once the cake has cooled, cut it in half horizontally. Spread the lemon curd and cream mixture on the bottom half of the cake. Place the top half back on.
8. Finish the cake:
   Dust the top of the cake with confectioners’ sugar just before serving. You can also add extra raspberries for a burst of color and flavor.

Lemon Griestorte

Lemon Griestorte is a light, zesty cake with a rich, creamy filling that’s perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 7

Course: Dessert

Cuisine: British

Calories: 240

Ingredients Method Notes

Ingredients

  

For the cake:

• 4 extra-large eggs separated
• 1/2 cup 100g granulated sugar
• 1/3 cup 55g fine semolina
• 2 tablespoons almond flour
• Finely grated zest and juice of 1 lemon

For the filling:

• 2/3 cup 150ml heavy cream, whipped
• 4 tablespoons lemon curd
• 1 cup 115g raspberries (optional)

For finishing:

• Confectioners’ sugar for dusting

Method

 

1. Start by separating the egg yolks and whites. Place the yolks in one bowl and the whites in another.
2. Add the granulated sugar to the egg yolks and whisk them together until the mixture becomes pale and thick. Then, stir in the lemon zest and juice, followed by the semolina and almond flour. Mix everything together until smooth.
3. In a clean bowl, beat the egg whites until they form stiff peaks. I use a hand mixer for this to make it quicker and easier.
4. Carefully fold the whipped egg whites into the yolk mixture, making sure not to deflate them. I do this gently to keep the batter light and airy.
5. Pour the batter into a greased cake pan. I bake it at 350°F (175°C) for about 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean. Let the cake cool completely before removing it from the pan.
6. While the cake is cooling, whip the heavy cream until it forms stiff peaks. Then, fold in the lemon curd for a smooth, tangy filling. If you’re using raspberries, gently fold them in at this point.
7. Once the cake has cooled, cut it in half horizontally. Spread the lemon curd and cream mixture on the bottom half of the cake. Place the top half back on.
8. Dust the top of the cake with confectioners’ sugar just before serving. You can also add extra raspberries for a burst of color and flavor.

Notes

Pro Tips

• Use room temperature eggs for a fluffier cake.
• Gently fold in the whipped egg whites to keep the batter airy.
• Whip the heavy cream to stiff peaks for a smooth filling.
• Chill the lemon curd and cream mixture before assembling.
• Add extra lemon zest for more citrus flavor.
• Decorate with fresh raspberries for a burst of flavor.
• Sift the semolina to avoid clumps and ensure a smooth texture.

Looking for another elegant pastry to try? Along with Lemon Griestorte, Mokatines Pastries are a classic French treat featuring coffee-flavored sponge and a smooth buttercream finish.

Pro Tips

• Use room temperature eggs for a fluffier cake.
• Gently fold in the whipped egg whites to keep the batter airy.
• Whip the heavy cream to stiff peaks for a smooth filling.
• Chill the lemon curd and cream mixture before assembling.
• Add extra lemon zest for more citrus flavor.
• Decorate with fresh raspberries for a burst of flavor.
• Sift the semolina to avoid clumps and ensure a smooth texture.

Nutritional Value (per serving estimate)

• Calories: Approximately 240 kcal
• Protein: 5 g
• Carbohydrates: 22 g
• Fat: 15 g

Conclusion

Lemon Griestorte is a cake that’s both simple to make and incredibly delicious. The tangy lemon flavor, light texture, and creamy filling make it perfect for any special occasion. I love serving this cake on warm days or after a nice dinner. I hope you enjoy making it as much as I do!