Il Cucinologo
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Torta Elvezia

17/11/2023

Torta Elvezia is a specialty of Italian pastry-making, particularly from Lombardy. It is a very delicate and refined cake made of almond meringue, buttercream, and sometimes enriched with fruit or other ingredients. The recipe may vary slightly depending on local tradition or the pastry chef’s personal touch, but the classic version is more or less standard.

Ingredients

  • For the almond meringue:

    • 250 g granulated sugar
    • 250 g blanched almonds
    • 70 g flour
    • 50 g potato starch
    • 6 egg whites

  • For the buttercream:

    • 500 g butter
    • 150 g powdered sugar
    • Grated zest of 1 lemon
    • A few drops of vanilla extract

Preparation

  1. Start with the meringue: grind the almonds together with 50 g of sugar until you obtain a powder that is not too fine. Add the sifted flour and potato starch.

  2. Whip the egg whites to stiff peaks, gradually adding the remaining 200 g of sugar until you obtain a glossy and firm meringue.

  3. Gently fold the almond mixture, flour, and potato starch into the egg white mixture, stirring from top to bottom to avoid deflating the batter.

  4. Prepare three sheets of parchment paper and draw a circle of the desired size for the cake on each. Spread one-third of the mixture on each, trying to maintain the same height.

  5. Bake one layer at a time in a preheated static oven at 120 degrees for about 2 hours. They should become crisp but not take on too much color.

  6. For the buttercream: beat the softened butter with the powdered sugar until you obtain a fluffy mixture. Add the lemon zest and vanilla extract and continue beating until you obtain a smooth and homogeneous cream.

  7. Once the meringue layers are cool, spread a generous layer of buttercream on each, then stack the discs and cover the outside of the cake with the cream as well.

  8. The cake is typically left to rest in the refrigerator before serving so that it sets.

Curiosities

Torta Elvezia takes its name from the historic Hotel Elvezia located on Isola Bella on Lake Maggiore, where it was first created. It is a dessert that embodies elegance and refinement, much appreciated at receptions and special occasions.