Start by separating the egg yolks and whites. Place the yolks in one bowl and the whites in another.
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.
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.
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.
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.
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.
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.
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.
