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torte cake

Lemon Blueberry Torte Cake

With Love, Melissa
This gluten free cake sandwiched with layers of lemon curd, blueberries and cream cheese frosting is a decadent centerpiece dessert.
Cake adapted from Rebecca Katz and Epicurious. Frosting adapted from MelsKitchenCafe.
Prep Time 1 hr
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8 Slices


  • 1-2 Containers Blueberries
  • 1 Lemon, sliced


  • 6 Egg Whites
  • ½ Tsp Cream of Tartar
  • ¼ Tsp Salt
  • 4 Egg Yolks
  • 1 Cup Sugar
  • 1 Tsp Vanilla Extract
  • 2 Cups Almond Flour
  • 1 Tsp Baking Powder
  • Zest of half a Lemon

Lemon Curd

  • 6 Egg Yolks
  • 1 Cup Powdered Sugar
  • ½ Cup Lemon Juice
  • 3 Tsp Lemon Zest
  • ½ Cup Butter, diced

Whipped Cream Cheese Frosting

  • 12 Oz. Cream Cheese
  • ½ Cup Butter
  • Cups Powdered Sugar
  • 2-3 Tbsp Heavy Cream
  • 2 Tsp Vanilla Extract



  • Preheat oven to 350°F. Start beating egg whites in a stand mixer on high. Add salt and cream of tartar. Beat until there are stiff peaks. You should be able to turn it upside down and it will stay. It will take around 5-10 minutes.
  • While the egg whites are beating. With a hand beater, beat the egg yolks and sugar until pale yellow. Add lemon zest and vanilla.
  • Sift the almond flour and baking powder. Mix half of the almond flour/baking powder into the egg yolks. Add some of the egg whites. Fold in the rest of the egg whites and almond flour. Don’t overmix or you’ll let too much air out of the egg whites.
  • Separate into two greased spring form pans and bake 30-40 minutes. It should be dry if a toothpick is inserted in the center.

Lemon Curd

  • While the cake is baking, start working on the lemon curd. Gather all ingredients. Get a double boiler ready and put on medium heat. Combine all ingredients except butter in double boiler and mix constantly for 10-15 minutes. If you don’t continue to mix it, the eggs will cook lumpy. Mixing it will ensure its smooth. Once it starts to thicken, take off and throw in butter and mix until it is melted in. Put siran wrap directly on top so a skin doesn’t form and let cool in fridge.


  • Now gather the ingredients for your frosting. Beat the cream cheese and butter together. Add in the vanilla and the heavy cream. Then add in the powdered sugar one cup at a time until its fully incorporated.

Assemble Cake

  • Rinse and dry the blueberries and cut the lemon into thin slices for decoration. Put frosting into a piping bag. Put lemon curd into a piping bag. If you don’t have piping bags, you can use ziplocs and snip a hole in the corner. On your serving platter, pipe a little circle of frosting and place first cake layer on top. Pipe half the lemon curd in circles onto the cake. Smooth together with knife to ensure an even layer. Then pipe on circles of frosting and smooth with knife. Next place as many blueberries as you want on top of the frosting. These blueberries will be in the middle layer of the cake.
  • Place next cake layer on top of blueberries. Pipe the rest of the lemon curd onto the cake. Then pipe frosting onto the top and smooth over. Pipe some frosting onto the sides and flatten with knife. Decorate your top with blueberries, lemon slices, and some dollops of leftover frosting.
Keyword Blueberry, Gluten-Free, Lemonade, Torte