Torta Slava
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/torta-slava
Total time
50 Minutes
Baking/cooking time
40 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 cake
| 210 | g | Mix pasta gluten free |
| 90 | g | sugar |
| 120 | g | butter, at room temperature |
| 2 | x | egg yolks |
| 1 | pinch | salt |
| 1 | pinch | baking powder |
| 1 | all | pomegranate jam |
| 2 | x | egg whites |
| 60 | g | sugar |
| q.s. | almond flakes |
Preparation
- In a bowl, combine the flour, baking powder, and salt. Add the softened butter cut into pieces and work it with your fingers until you obtain a sandy, breadcrumb-like mixture.
- Add the egg yolks and sugar. Mix quickly with your hands or a spatula until a smooth and homogeneous dough forms, taking care not to warm the butter too much.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- After the resting time, roll out the shortcrust pastry in a greased and floured tart tin. Lightly prick the surface with a fork and spread an even layer of pomegranate jam (or another jam of your choice).
- In a clean, dry bowl, beat the egg whites with an electric whisk. When they begin to turn foamy, gradually add the sugar and continue beating until you obtain a glossy and soft meringue (not too stiff).
- Pour the meringue over the jam and gently smooth the surface. Decorate with almond flakes or chopped almonds.
- Bake in a static oven at 180 °C (356 °F) for about 40 minutes, until the surface is golden. Allow the cake to cool completely before removing it from the tin to prevent it from breaking.
Tip:
Torta Slava keeps soft for 4–5 days at room temperature if covered with a cake dome. It tastes even better after a few hours, when the flavors have fully blended.
In collaboration with @io_speriamo_che_celiacavo
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