Torta russa is a Verona almond cake; its name is said to come either from a pastry chef's cruise-ship romance or from its fur-hat shape. Flego bakes it.

Pasticceria Flego writes that legend has a Veronese pastry chef, working on a cruise ship on Russian seas, fall in love and invent the cake to win a girl, while the less romantic say the name comes from its shape, which recalls a colbacco (fur hat). Flego says it does not know which is true and makes what it calls the original recipe, which it has produced for over sixty years. In Flego's online shop a whole torta russa costs €35 to €50 and a baby one €12; Trattoria Al Bersagliere lists torta russa at €7.

Where to eat Torta Russa in Verona

2 editor picks for Torta Russa in Verona, ranked by editorial score. All Verona signature dishes · Torta Russa across every city.

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Make it at home

Serves 221 hr 30 minIntermediate

Ingredients

  • 200g almond flour (finely ground blanched almonds)
  • 200g 00 flour
  • 200g caster sugar
  • 200g unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 60ml dark rum
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Icing sugar to finish

Method

  1. Heat the oven to 170C and butter a 22cm round cake tin, lining the base with parchment.
  2. In a stand mixer, beat the butter and sugar until pale and fluffy, 4 to 5 minutes.
  3. Beat in the eggs one at a time, scraping the bowl between additions.
  4. In a separate bowl, whisk the almond flour, 00 flour, baking powder and salt.
  5. Fold the dry ingredients into the butter mixture in 3 additions.
  6. Fold in the rum, vanilla and lemon zest.
  7. Pour into the prepared tin and smooth the top.
  8. Bake 50 to 55 minutes until golden and a skewer inserted comes out with a few moist crumbs.
  9. Cool 15 minutes in the tin, then unmould and cool completely on a wire rack.
  10. Dust generously with icing sugar before serving.

Editor tip. The cake keeps 4 days at room temperature wrapped in baking paper; the rum-and-almond flavour intensifies on day two.

Common allergens: Gluten, Almond (tree nut), Eggs, Dairy.