Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs, separated
- 1/2 cup milk
- 1/2 cup ground almonds
- 1/4 cup grappa or brandy
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch springform pan.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and grappa or brandy.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until just combined.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.
11. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 416
Fat: 24g
Carbohydrates: 43g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Rum or whiskey can be used instead of grappa or brandy.
Variations:
- Add lemon zest or orange zest to the batter for a citrusy twist.
- Top the cake with sliced almonds before baking for added texture.
- Serve the cake with whipped cream or fresh fruit.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Fold the egg whites into the batter gently to avoid deflating them.
- Dust the powdered sugar on the cake just before serving to prevent it from melting into the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar before serving.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not rising properly, make sure the baking powder is fresh and hasn't expired.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Torta Bertolina is a traditional Italian cake from the Lombardy region. It is named after the town of Bertonico, where it originated.
Flavor profiles:
The cake has a nutty and slightly boozy flavor, with a light and fluffy texture.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: Italian