This divine Italian almond cake – torta Elvezia – is made with almond-meringue layers (almond dacquoise) alternated with buttercream and sliced almonds. Serving up to 12 people, the cake makes a perfect celebration. What’s more? It is gluten-free!


For the dacquoise:

1 cup + 3 ½ tablespoons (300 g) egg whites (see note #1)
⅔ cup + 2 ½ tablespoons (185 g) caster sugar
2 ⅔ cups + 4 tablespoons (280 g) almond flour
⅔ cup + 4 tablespoons (205 g) caster sugar
7 ½ tablespoons (75 g) rice flour

For the buttercream:

⅔ cup + 3 ½ tablespoons (200 g) granulated sugar
6 ½ large (112 g) egg yolks (see note #2)
4 tablespoons (60 g) water
½ tablespoon (10 g) acacia honey
14.1 oz. (400 g) butter, softened
½ vanilla bean

For the decoration:

7 oz. (200 g) toasted flaked almonds
1 tablespoon icing sugar
*Don’t you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!


Preheat the oven to 355°F (180°C). To make the almond dacquoise, place egg whites and ¾ cup plus 1 tablespoon (185 g) caster sugar in a saucepan and beat with a hand whisk. Continue whisking and bring the mixture over low heat to warm up.

Photo 5: Baked dacquoise disk on parchment Photo 6: Egg yolks/sugar mixture in a bowl
Remove the egg whites/sugar mixture from the heat and beat with an electric or stand mixer at a slow speed. Gradually increase to medium speed and whisk for about 5-7 minutes, then finish the meringue at high speed to get the glossy meringue.

Continue Reading in next page



Leave a Comment