Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup espresso, cooled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse together the almond flour, all-purpose flour, granulated sugar, and salt until combined.
3. Add the melted butter and pulse until the mixture resembles wet sand.
4. Press the mixture into the bottom of a 9-inch springform pan, using your fingers or the back of a spoon to smooth it out.
5. Bake the crust for 10-12 minutes, or until lightly golden brown. Set aside to cool.
6. In a large bowl, beat together the mascarpone cheese, heavy cream, espresso, powdered sugar, and vanilla extract until smooth.
7. Add the eggs one at a time, beating well after each addition.
8. Pour the mixture over the cooled crust.
9. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden brown.
10. Allow the torta to cool completely before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 380
- Fat: 31g
- Carbohydrates: 18g
- Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with coconut sugar or honey.
- Mascarpone cheese can be substituted with cream cheese.
- Heavy cream can be substituted with coconut cream.
- Espresso can be substituted with strong coffee.
Variations:
- Add a layer of chocolate ganache on top of the torta before serving.
- Top the torta with fresh berries or sliced almonds.
- Substitute the almond crust with a graham cracker crust.
Tips and tricks:
- Make sure the espresso is cooled before adding it to the mascarpone mixture.
- Use room temperature eggs for best results.
- To prevent cracks in the torta, allow it to cool slowly in the oven with the door slightly ajar.
Storage instructions:
- Store the torta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the torta, place it in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the torta on a cake stand or platter.
- Dust the top of the torta with cocoa powder or powdered sugar.
Garnishes:
- Fresh berries
- Sliced almonds
- Whipped cream
Pairings:
- Espresso or coffee
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the torta cracks, cover it with whipped cream or chocolate ganache to hide the imperfections.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing the torta.
Food history:
- Mascarpone cheese is a traditional Italian cheese that originated in the Lombardy region.
Flavor profiles:
- Rich and creamy with a hint of espresso and almond.
Serving suggestions:
- Serve the torta as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Creamy, Nutty, Espresso, Sweet, Espresso-Flavored