Vera Torta (True Cake) of Imola
Vera Torta of Imola, or the Bridal Cake, is a typical sweet recipe of Imola (Bologna). It is made without flour, butter, oil, and yeast.
Servings 8 servings
Equipment
- 1 round mold, 25cm of diameter
Ingredients
- 100 g of peeled almonds
- 70 g of amaretti cookies
- 70 g of candied citron
- 5 regular eggs
- 150 g of brown sugar
- 300 g of cow ricotta or sheep ricotta cheese
- 20 g of bitter cocoa (optional, my family's ingredient)
For the syrup
- 20 g of Alchermes liqueur
- 10 g of Nocino or Alchermes, to be added to the amount indicated above
- 40 g of Di Saronno almond liqueur
Instructions
- Preheat oven to 170C degrees (338F).
- Toast the almonds for two minutes in a pan, then coarsely chop 10 almonds and finely chop the rest, mix, and set aside.
- Finely chop the amaretti cookies and set aside.
- Cut the candied citron into small pieces and set aside.
- Separate the yolks from the egg whites and whip the latter.
- Whip the yolks with the sugar until the mixture is puffy.
- Add the ricotta and incorporate with the whips.
- Now add chopped cookies and cocoa and mix.
- Then pour in almonds and candied citron and incorporate.
- Finally, add the whipped egg whites, stirring with a spatula.
- Grease a large baking pan with oil or butter, Vera Torta is low, and pour in the mixture.
- Bake in a preheated oven for 60 minutes. After an hour, test with a wooden toothpick to see if it is ready (if it comes out dry, the cake is ready).
- For the syrup: combine Alchermes, Nocino, and almond liqueur in a glass and set aside.
- Remove the cake from the oven, prick the surface with a toothpick, and brush with the liqueur syrup while Torta Vera is still hot.
- Let cool before decorating with royal icing or powdered sugar.
Food tips
- Make the cake a day or two before serving.
- Store in the refrigerator for several days.