Helens Swiss Torta
Indulge in the elegance of Helen's Swiss Torta, a sophisticated dessert that combines the delicate crunch of almond meringue with a luxuriously creamy chocolate filling. Featuring layers of airy meringue infused with almond flour, this torta is sandwiched with a rich blend of whipped chocolate cream and buttery sweetness, perfectly complemented by fresh strawberries for a fruity twist. With a melt-in-your-mouth texture and a striking presentation, this dessert is ideal for special occasions or a show-stopping finale to any meal. Ready in just over an hour, it’s a stunning no-flour dessert that’s both gluten-free and irresistibly delicious. Serve it chilled for a refreshing treat, and watch as your guests savor every bite! Keywords: almond meringue torta, chocolate cream filling, gluten-free dessert, elegant layered dessert, Swiss torta recipe.
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Recipe Information
Ingredients
- 6 large Egg whites
- 300 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 120 grams Almond flour
- 200 grams Unsalted butter
- 150 grams Powdered sugar
- 250 milliliters Heavy cream
- 100 grams Dark chocolate
- 150 grams Strawberries
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the meringue is glossy.
Gently fold in the vanilla extract and almond flour, being careful not to deflate the meringue.
Pipe or spread the meringue into two equal circles (roughly 20 cm or 8 inches in diameter) on the prepared baking sheets.
Bake in the preheated oven for 60 minutes, or until the meringue is crisp and easily lifts off the parchment paper. Allow to cool completely.
While the meringue is baking, prepare the filling. Beat the unsalted butter and powdered sugar together until light and fluffy.
Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, then set aside to cool slightly.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the melted chocolate into the butter mixture, then gently fold in the whipped cream to create a light and airy chocolate filling.
Wash, hull, and slice the strawberries.
To assemble the torta, place one meringue layer on a serving platter. Spread half of the chocolate filling evenly over the meringue, then layer with half of the strawberries.
Place the second meringue layer on top and repeat with the remaining filling and strawberries.
Chill the assembled torta in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Slice and serve chilled, garnished with additional strawberries or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
5417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.8 g | 445% | |
| Saturated Fat | 171.9 g | 860% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 552.0 g | 201% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 510.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
