Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- 1/2 cup lemon curd
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- 3 (8-inch) round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
8. While the cakes are cooling, make the coconut whipped cream. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the sweetened shredded coconut.
9. To assemble the cake, place one cake layer on a cake stand or serving plate. Spread a layer of lemon curd on top of the cake layer. Top with a layer of coconut whipped cream. Repeat with the remaining cake layers, lemon curd, and coconut whipped cream.
10. Use an offset spatula to smooth the sides and top of the cake. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 480
Fat: 33g
Saturated Fat: 19g
Cholesterol: 135mg
Sodium: 170mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 30g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Lemon curd can be substituted with raspberry or strawberry jam.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add sliced fresh strawberries between the cake layers for a fruity twist.
- Use lime curd instead of lemon curd for a different citrus flavor.
- Top the cake with toasted coconut flakes for added texture.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Use a serrated knife to level the cake layers before assembling the cake.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with lemon slices and fresh mint leaves.
Garnishes:
Lemon slices and fresh mint leaves.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake layers are too thin, increase the recipe by half to make thicker layers.
- If the cake is too dry, brush each layer with simple syrup before adding the lemon curd and coconut whipped cream.
Food safety advice:
Make sure to store the cake in the refrigerator and consume within 3 days.
Food history:
Torta Tre Monti, also known as the "Three Mountains Cake," is a traditional Italian dessert that originated in the Piedmont region. It is made with layers of hazelnut meringue and chocolate ganache. This recipe puts a twist on the classic by using almond flour and coconut whipped cream.
Flavor profiles:
This cake is sweet and nutty with a bright citrus flavor from the lemon curd.
Serving suggestions:
Serve this cake as a special occasion dessert or as a sweet treat for afternoon tea.
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