Torta russa di Verona

Name: Torta russa di Verona
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Type 00 flour 1.4 cups; Sugar ¾ cup; Butter 3.5 oz; Amaretti cookies 3.5 oz; Almonds 0.7 cup; Eggs (about 3 medium) 6 oz; Baking powder 1 ½ tsp; Fine salt 1 pinch; Almond flavoring (dessert) 1 tsp; Puff pastry (1 roll) 8.1 oz; Powdered sugar to taste

it de fr es br

580

Calories per serving

Vegetarian

Energy Kcal 580
Carbohydrates g 60.8
of which sugars g 31.6
Protein g 9.6
Fats g 33.2
of which saturated fat g 12.1
Fiber g 3.7
Cholesterol mg 114
Sodium mg 314

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 8
Cost: Average

PRESENTATION

The Verona Russian cake is, I gotta say, a really tasty treat, especially cherished in Verona, Italy. Folks love it for Sunday lunches or when getting together with friends and family. Known locally as Torta Russa di Verona, this cake is famous for its tall, round shape. And the shell? It's a flaky, golden puff pastry that wraps around a soft, almost moist center filled with almonds and amaretti—so so good. It’s the kind of Russian cake recipe that brings back memories, you know, of family gatherings and neighborhood bakeries.

There's this charming tale of a baker who fell for a Russian woman—she had striking blue eyes—which adds a romantic twist to its history. This local storytelling enhances the appeal every time someone shares a slice of this almond and amaretti cake. And listen, the sweet aroma that fills the air when you cut into it? It totally reminds you of those quaint pastry shops tucked along old cobblestone streets.

This Verona Russian cake is often enjoyed on special occasions, but truthfully, it's also perfect for those everyday moments. You know, like a cozy coffee break or as a surprise treat for guests. The tender interior, with its blend of ground almonds and crushed amaretti, offers something unique compared to other Italian desserts. There's a contrast—crispy exterior, soft interior—creating a tasty mix of textures that everyone loves in a puff pastry dessert.

Unlike the fancier Italian sweets, this cake is about comfort while still feeling special—really, it is. It's quite famous in the Veneto region. People love to share stories about whose nonna makes it best or what unique twist they add to the filling. Wherever you try it, a bite captures that classic Veronese pastry vibe—rich, nutty, and just the right amount of sweet in every mouthful. It's the cultural and culinary heritage of Verona. A must-try, for sure, for anyone exploring the local gastronomy.

INGREDIENTS
Ingredients for a 20 cm (8-inch) diameter pan: Type 00 flour 1.4 cups (170 g); Sugar ¾ cup (150 g); Butter 3.5 oz (100 g); Amaretti cookies 3.5 oz (100 g); Almonds 0.7 cup (100 g); Eggs 6 oz (168 g) - (about 3 medium); Baking powder 1 ½ tsp (8 g); Fine salt 1 pinch; Almond flavoring 1 tsp - (dessert); Puff pastry 8.1 oz (230 g) - (1 roll); Powdered sugar to taste

Preparation

How to prepare Torta russa di Verona

To prepare the Russian cake from Verona, start by melting the butter over very low heat and let it cool slightly. Then blend the almonds in a mixer with a little sugar taken from the total amount 1 2. Also crumble the amaretti cookies with your hands in a small bowl 3.

Using an electric mixer, beat the eggs with the remaining sugar 4 until you get a frothy, light mixture 5. Pour the melted butter, now slightly cooled, in a thin stream 6,

the crumbled almonds mixed with the sugar 7, the flour 8, the baking powder 9,

the crumbled amaretti cookies 10, the sweet almond flavoring 11, and a pinch of salt 12.

Mix with the beaters to obtain a homogeneous mixture 13. Line a 20 cm (8-inch) diameter, high-sided cake pan with parchment paper 14 and arrange the puff pastry inside 15

so that it overhangs a little from the edge 16. Pour the mixture 17, fold the edges inward 17 18, and bake in a preheated static oven at 350°F for about 60 minutes.

If the cake darkens on top, you can move it to the lower rack of the oven or cover it with aluminum foil until cooking is finished. Once baked, take it out of the oven, let it cool completely before removing from the pan 19. The Russian cake from Verona can be served decorated with powdered sugar to taste 20 21.