Torta Elvezia (Almond Dacquoise Cake)

Quick Summary: Torta Elvezia, an Italian almond dacquoise cake, is a gluten-free Mantuan layer cake made with three almond dacquoise (meringue) layers filled with buttercream and topped with toasted flaked almonds. This adapted Elvezia recipe serves up to 12 and needs about 2 hours to make.

What is Torta Elvezia?

Torta Elvezia, or torta Elvezia, is a traditional almond dacquoise cake from the Italian city of Mantua. Although its name sounds Italian, "Elvezia" comes from Helvetia, the Latin name for Switzerland.

The cake was created in the late 1700s by the Swiss confectioner Samson Putscher and his family after they moved from Switzerland to Mantua. It beautifully combines Swiss pastry techniques with Italian ingredients, making it a true fusion dessert. As Giallo Zafferano describes it, torta Elvezia has "a Swiss heart but was born in Italy."

If you have enjoyed my other dacquoise recipes, such as cashew dacquoise cake Sans Rival, Pistachio Sans Rival, coconut dacquoise, and pistachio dacquoise, this classic Italian version is another one worth trying.

Why you'll love this recipe

• Exceptional flavor and texture: The Italian almond layer cake is exceptional in every bite. It consists of three almond dacquoise layers sandwiched with the buttercream and generously sprinkled with sliced almonds.

• A standout Italian classic: It is one of the best Italian almond cake recipes, along with almond ricotta cake.

• Naturally gluten-free: The cake made with almond flour is gluten-free (no wheat flour is added). It serves 12, including those with gluten intolerance.

• Perfect any time of day: The cake is perfect for a morning cup of coffee, an afternoon cup of tea, and any time of day.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use an egg separator to separate the egg whites from the yolks while the eggs are chilled. Then bring both to room temperature.

• Sugar: Use caster sugar, or process granulated sugar in a food processor for a few seconds to make it superfine.

• Almond flour: Use blanched, finely ground almond flour, not coarse almond meal. You can also make your own by processing blanched almonds until they reach a fine, sandy texture, being careful not to overprocess them into almond butter. To measure, lightly spoon the almond flour into a measuring cup without packing it.

• Rice flour: Use white rice flour.

• Acacia honey is the most neutral of the honeys. Replace it with glucose if desired.

• Butter: Use unsalted, softened butter. Take it out of the fridge 1 to 2 hours before you start.

• Vanilla bean brings a warm flavor to the buttercream. Use Madagascar vanilla beans. You can replace it with vanilla or almond extract for a more prominent nutty almond flavor.

• Sliced almonds: Use store-bought toasted sliced almonds or toast nuts yourself in the oven at 300°F (150°C) for 10 to 15 minutes.

• Icing sugar: Make it yourself in a coffee grinder, or use store-bought powdered sugar to dust the cake.

Equipment

To make torta Elvezia, you will need a few basic tools:

• Stand mixer or electric hand mixer
• Food processor
• Candy thermometer
• Piping bag with Ateco plain pastry tip 809
• Offset spatula
• Three baking sheets and parchment paper
• Wire rack

Recipe variations

Authentic Elvezia cake combines almond dacquoise, zabaglione, and a cocoa buttercream. 

The Italian almond layer cake recipe below is an adaptation of the Elvezia cake created by Italian pastry chef Luca Montersino.

Nowadays, different versions enriched with hazelnut flour, whipped cream, and chocolate chips also exist. So, you are free to experiment.

How to make Italian almond cake

Step 1. Preheat the oven to 355°F (180°C). Prepare three sheets of parchment paper and draw three 8.5-inch/22 cm diameter discs. Flip these paper sheets so the drawn circles face down.  

Step 2. To make the almond dacquoise, place egg whites and ¾ cup plus 1 tablespoon (185 g) caster sugar in a saucepan and beat with a hand whisk. Continue whisking and bring the mixture over low heat to warm up (photo 1).

Step 3. Remove the egg whites/sugar mixture from the heat and beat slowly with an electric hand mixer or stand mixer.

Step 4. Gradually increase to medium speed and whisk for about 5-7 minutes, then finish the meringue at high speed (photo 2).

Step 5. Place almond flour, ¾ cup + 2 ½ tablespoons (205 g) caster sugar, and rice flour in a bowl of the food processor, and crush the dry ingredients until homogeneous.

Step 6. Add the flour mixture to the meringue in two to three additions and gently mix with a rubber spatula (photo 3).

Step 7. Transfer the preparation to a pastry bag fitted with Ateco plain pastry tip 809 and pipe three dacquoise disks in a spiral shape within the pencil marks (photo 4). Alternatively, spread the meringue mixture with an offset spatula instead of piping a spiral with a pastry bag and tip.

Step 8. Bake in the middle position of the oven for 12 to 15 minutes. Then, remove the dacquoise disks from the oven and let them cool on a wire rack (photo 5). Do not try to peel off the biscuit when it is hot: it breaks easily.

Step 9. To make the buttercream, place the egg yolks and scraped vanilla seeds in a stand mixer bowl and whisk.

Step 10. In a saucepan, place water, honey (microwave for a few seconds in advance), and granulated sugar, and bring to a boil.

Step 11. Once the syrup reaches 250°F (121°C), measured with a candy thermometer, pour the sugar syrup into the egg yolks while whisking. Continue whisking until the mixture cools and becomes whitish (photo 6).

Step 12. Add the softened butter cubes, one at a time, and continue whisking till the cream becomes smooth and homogeneous (photo 7). 

Assemble the cake

Step 13. To assemble the cake, trim the edges of the dacquoise disks with a knife to create perfect circles. Cover the first dacquoise disk with the buttercream, and sprinkle with toasted almonds. Place the second disk and repeat the operation (photo 8). Finally, place the third disk on the cake and cover the top and edges with buttercream.

Step 14. Sprinkle the cake with the flaked almonds (photos 9-10). Dust the top of the cake with icing (powdered) sugar. Refrigerate for at least 2 hours.

Expert Tips

1. Don't overmix the dacquoise mixture: it must remain airy before baking.
2. Roast flaked almonds in the oven at 300°F (150°C) for 15 minutes.
3. Serve the cake at room temperature: take it out of the fridge 30 minutes before serving.
4. Make-ahead option: Bake dacquoise disks in the evening and keep them in a cool place. Assemble the cake the next day.

Storing & freezing

Store the cake in an airtight container in the refrigerator for up to 2-3 days. You can freeze the cake or individual slices covered with plastic wrap, then aluminum foil, for up to 1 week. To thaw, refrigerate the cake overnight. To serve, let it stay at room temperature for 30 minutes.

Recipe FAQ

What is Italian almond cake made of?
Italian almond cake, or torta Elvezia, is made of three almond dacquoise (meringue) layers filled with buttercream and covered with toasted flaked almonds. It contains no wheat flour, so it is naturally gluten-free.

What is torta Elvezia?
Torta Elvezia is a traditional almond layer cake from Mantua, Italy, created by Swiss confectioners in the late 1700s. Its name comes from "Helvetia," the Latin name for Switzerland, so it is often called a "cake with a Swiss heart born in Italy."

What is almond dacquoise?
Almond dacquoise is a light meringue made with whipped egg whites, sugar, and almond flour, then baked into crisp, nutty layers. In torta Elvezia, three almond dacquoise disks are stacked with buttercream.

Is torta Elvezia the same as an almond meringue cake?
Yes. Torta Elvezia is an almond meringue cake because its layers are made from baked almond meringue (dacquoise). The buttercream filling and toasted almond coating set it apart from a plain meringue cake.

Is this Italian almond cake gluten-free?
Yes. This Elvezia cake uses almond flour and rice flour instead of wheat flour, so it is gluten-free. It serves 12, including those with gluten intolerance.

What buttercream is used in the original torta Elvezia?
The authentic torta Elvezia ricetta originale combines almond dacquoise with zabaglione and cocoa buttercream. This adapted version by pastry chef Luca Montersino uses a smooth vanilla buttercream.

Can you make torta Elvezia ahead of time?
Yes. Bake the almond dacquoise disks the evening before and keep them in a cool place, then assemble the cake the next day. The finished cake keeps in the refrigerator for 2 to 3 days.

Love Italian desserts? Try these next!

If you like this Italian almond cake, you may love other Italian desserts on the website.

• Italian Carrot Cake
• Italian Sponge Cake
• Authentic Italian Tiramisu
• Torta Paradiso
• Browse all the cake recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on November 8, 2018. It has been revised to include improved content and photos.