Swiss Cake (Torta Elvezia)
Category: Desserts
Servings: 12
The Swiss Cake (Torta Elvezia) is a luxurious dessert that combines the delicate crunch of almond flour meringue layers with a rich cocoa buttercream. This stunning cake is perfect for special occasions, impressing guests with its elegant design and smooth texture. Whether you’re an experienced baker or just starting out, this cake offers a rewarding challenge that pays off with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Almond flour | 250g |
| Powdered sugar | 250g |
| Egg whites | 100g |
| Egg yolks | 35g |
| Granulated sugar | 30g |
| White wine | 30g |
| Butter (room temperature) | 200g |
| Powdered sugar (for buttercream) | 70g |
| Unsweetened cocoa powder | 15g |
| Powdered sugar (for dusting) | q.b. |
| Sliced almonds (for decoration) | q.b. |
Instructions
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Prepare the Zabaglione: Start by making the zabaglione, a creamy custard base that will infuse richness into the cake. In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth. Add the white wine and continue whisking for another minute. Next, place the bowl over a pot of hot water (not boiling) to create a bain-marie. Keep the whisk moving constantly to ensure the mixture becomes smooth and thick.
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Make the Dacquoise Base: While the zabaglione is being prepared, you can start working on the dacquoise base, which will form the structure of your cake. In a stand mixer, beat the egg whites at room temperature with a little powdered sugar. Gradually add the rest of the powdered sugar, beating until stiff peaks form. Gently fold in the almond flour, being careful not to deflate the mixture. Once combined, transfer the batter to a piping bag fitted with a 5mm plain nozzle.
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Form the Cake Layers: Line a baking sheet with parchment paper. Pipe three 18 cm discs onto the parchment paper. (If you only have space for two, you can bake the third disc separately later.) Bake in a preheated oven at 180°C (350°F) for 15-20 minutes or until golden and crisp. Let the discs cool completely before assembling the cake.
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Prepare the Buttercream: For the creamy cocoa buttercream, place the room temperature butter in a mixing bowl. Beat until soft and fluffy, then gradually add the powdered sugar. Continue mixing for a few minutes until the buttercream is smooth and velvety. Add the unsweetened cocoa powder and blend until fully incorporated. Transfer the buttercream to a piping bag without a nozzle, as you’ll need to spread it with a spatula.
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Assemble the Swiss Cake: To assemble the cake, place one layer of the dacquoise on a serving plate. Pipe a generous layer of cocoa buttercream over the top and smooth it out. Add the second layer of dacquoise and repeat the process with more buttercream. Finally, place the third dacquoise disc on top.
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Decorate the Cake: Sprinkle the top of the cake with sliced almonds and press gently to adhere. Dust the surface with powdered sugar for a final touch of elegance.
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Serve and Enjoy: Allow the cake to set for a few hours or overnight to allow the flavors to meld together. Slice and serve, delighting your guests with this decadent and visually stunning dessert.
This Swiss Cake (Torta Elvezia) is sure to impress both in flavor and appearance. The combination of light almond layers and rich, velvety cocoa buttercream creates a perfect balance of texture and taste that will leave everyone craving more. Enjoy with a cup of coffee or tea for a truly indulgent experience!
