Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 eggs, separated
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds, toasted
Special Equipment Needed:
- 3 (8-inch) cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of three 8-inch cake pans with parchment paper.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the orange juice and orange zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Divide the batter evenly among the prepared cake pans. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
9. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. To assemble the cake, place one cake layer on a serving plate. Spread a layer of whipped cream over the top. Repeat with the remaining cake layers and whipped cream, ending with a layer of whipped cream on top.
11. Sprinkle the toasted sliced almonds over the top of the cake.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 26g
Protein: 8g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Orange juice can be substituted with lemon juice or lime juice.
- Heavy cream can be substituted with whipped coconut cream or whipped soy cream.
Variations:
- Add a layer of sliced oranges or mandarins between the cake layers.
- Add a layer of chocolate ganache between the cake layers.
- Use different types of nuts, such as hazelnuts or pistachios, in place of the sliced almonds.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Toast the sliced almonds in a dry skillet over medium heat until golden brown for added flavor and crunch.
- Chill the cake in the refrigerator for at least 1 hour before serving for easier slicing.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand and garnish with fresh orange slices and sprigs of mint.
Garnishes:
- Fresh orange slices
- Sprigs of mint
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Lemon sorbet
Troubleshooting Advice:
- If the cake layers are too thin, double the recipe to make thicker layers.
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form and fold them into the batter gently.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of foodborne illness.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
Torta Tre Monti, also known as "Torta dei Tre Monti," is a traditional Italian cake that originated in the Piedmont region. The cake is named after the three mountains that surround the region: Monviso, Monte Rosa, and Gran Paradiso.
Flavor Profiles:
The Torta Tre Monti with Almond and Orange is a light and fluffy cake with a nutty almond flavor and a hint of citrus from the orange juice and zest. The whipped cream adds a creamy sweetness to the cake, while the toasted sliced almonds provide a crunchy texture.
Serving Suggestions:
Serve the Torta Tre Monti with Almond and Orange as a dessert for a special occasion or holiday meal. It pairs well with a cup of hot tea or coffee and can be served with fresh fruit or a scoop of vanilla ice cream.
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Region: Italian