Ingredients with Measurements:
- 1 pound hazelnuts
- 1 pound almonds
- 1 pound sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
- 1/2 cup caramel sauce
Special equipment needed:
- Food processor
- Parchment paper
- 9-inch cake pan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the hazelnuts and almonds on a baking sheet and roast for 10-15 minutes, or until fragrant and lightly browned.
3. Remove the nuts from the oven and let them cool. Once cooled, place them in a food processor and pulse until finely ground.
4. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
5. Increase the heat to high and cook the sugar mixture until it reaches 240°F on a candy thermometer.
6. Remove the sugar mixture from the heat and stir in the heavy cream, butter, and salt.
7. Add the ground nuts to the sugar mixture and stir until well combined.
8. Line a 9-inch cake pan with parchment paper and spread a layer of the nut mixture on the bottom of the pan.
9. Repeat the process, layering the nut mixture and parchment paper until you have three layers of the nut mixture.
10. Let the torta cool to room temperature.
11. Once cooled, remove the torta from the pan and place it on a serving platter.
12. Drizzle the caramel sauce over the top of the torta and sprinkle the chopped walnuts on top.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 550
Fat: 41g
Carbohydrates: 40g
Protein: 11g
Sodium: 125mg
Sugar: 34g
Substitutions for ingredients:
- You can substitute the hazelnuts and almonds with any other nuts of your choice.
- You can use store-bought caramel sauce instead of making your own.
Variations:
- You can add a layer of chocolate ganache between the layers of the nut mixture.
- You can sprinkle some sea salt on top of the caramel and walnuts for a sweet and salty flavor.
Tips and tricks:
- Make sure to roast the nuts before grinding them to bring out their flavor.
- Use a candy thermometer to make sure the sugar mixture reaches the right temperature.
- Let the torta cool completely before removing it from the pan to prevent it from falling apart.
Storage instructions:
Store the torta in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the torta come to room temperature before serving.
Presentation ideas:
Serve the torta on a cake stand and garnish with some fresh berries.
Garnishes:
Fresh berries, whipped cream, or a sprinkle of powdered sugar.
Pairings:
This torta pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the sugar mixture crystallizes, add a tablespoon of corn syrup to the mixture and continue cooking.
- If the nut mixture is too dry, add a tablespoon of heavy cream to the mixture.
Food safety advice:
Make sure to use a candy thermometer to ensure the sugar mixture reaches the right temperature to prevent any foodborne illnesses.
Food history:
Torta Tre Monti is a traditional Italian dessert that originated in the Piedmont region of Italy. It is made with layers of hazelnut and almond meringue and is named after the three mountains that surround the region.
Flavor profiles:
This torta has a rich and nutty flavor with a sweet caramel sauce and a crunchy texture from the chopped walnuts.
Serving suggestions:
Serve the torta as a dessert after a dinner party or for a special occasion.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Nutty, Caramelized