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home » Sweets » cake

The patriotic cake: la torta di Mazzini

  • German
  • Italian

This crispy almond cake is filled with a delicate lemon-almond and topped with a wafer-thin caramelised layer as a wonderful surprise. This cake simply tastes like Italy. However, the recipe actually comes from Switzerland. The freedom fighter, Giuseppe Mazzini, exported this almond cake with his ideas from exile to his homeland. And how grateful we are that he did!

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For a united Italy

Mazzini was one of the most important figures of the Risorgimento in the 19th century. Following the ideals of freedom, equality and fraternity, he fought for a united Republic of Italy and the self-determination of its people from the then Austrian Veneto to the Bourbon-French ruled Sicily. When the Kingdom of Italy came into being in 1861, this was a unification from above, not a democratic one as Mazzini had sought. Nonetheless, he and his comrades-in-arms made a major contribution to spreading a feeling of togetherness among the people of Italy.

 Mazzini's almond cake

Bitter sweet exile

Already in the 1830s, Mazzini was forced into exile, an exile in which he was still active. In Switzerland, however, Mazzini, a son of Genoa, struggled with food. We know from his correspondence with his mother that he insisted on a diet of fish, potatoes and a certain almond cake. Mazzini enjoyed this cake so much that he begged his hosts' cook for the recipe until she finally gave it to him. In his next letter he sent the recipe to his family in Genoa. From there, the cake later spread in the same way as Mazzini's ideas of a unified country. Mazzini loved the cake with sweet whipped cream. I personally like it with vanilla ice cream, or warm fruit and meringue.

📖 Recipe

Mazzini's almond cake

Mazzini's almond cake

A crispy base with a delicate lemon-almond filling, topped with a wafer-thin caramelised layer as a wonderful surprise
[en]5 from 3 votes[/en][de]5 von 3 Bewertungen[/de][it]5 da 3 voti[/it]
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting time 10 minutes mins
Total Time 40 minutes mins
Course cake, Dessert, sweet
Cuisine christmas, Italian, seasonal, vegetarian
Servings 16 serves
Calories 163 kcal

Ingredients
 

Dough

  • 200 g flour, plain
  • 120 g butter
  • 20 g sugar, icing
  • 50 g water
  • 1 pinch salt

Filling

  • 85 g sugar
  • 85 g almonds, ground
  • 2 eggs
  • 1 juice lemon

Instructions
 

  • For the dough mix flour, chopped butter, icing sugar and a pinch of salt. Add cold water slowly and knead until the dough is smooth. Wrap in plastic foil and let it rest in a cool place for 30 minutes. Roll out the dough round with a rolling pin and cover the bottom of the baking tin with it. Form an edge of 2-3 cm. Prick the bottom with a fork. Place the baking tin in the refrigerator again.
  • Pre-heat oven to 180° C (upper and lower heat). Line baking tin with baking paper.
  • For the filling , separate the eggs. Beat egg white until firm. Cream sugar and yolks. Blanch the almonds in hot water and peel them. Crush them in a mortar until they have an even, fine consistency. Alternatively, you can use already ground almonds. Carefully fold in the almonds and lemon juice and finally the beaten egg white into the egg yolk-sugar mass. Pour the filling onto the pastry base and bake the cake at 180° C for 40-45 minutes. The Mazzini cake is ready when the edges are lightly brown. The top layer of the filling should be caramelised.

Notes

Ingredients for a springform tin with ø 16 cm - Serve with whipped cream, vanilla ice cream or warm fruit and meringue.

Nutrition

Calories: 163 kcalCarbohydrates: 17 gProtein: 3 gFat: 9 gSaturated Fat: 4 gCholesterol: 37 mgSodium: 64 mgPotassium: 58 mgFiber: 1 gSugar: 7 gVitamin A: 217 IUCalcium: 21 mgIron: 1 mg
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Buon appetito!

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5 from 3 votes (3 ratings without comment)

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Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

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Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

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Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
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Foto: Anna Stöcher

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