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Elvezia

The 'Swiss' cake of Mantua

In the 1780s, several Swiss pastry chefs migrated to Mantua and introduced a whole new world of cakes, now designated PAT. One is the anello di Monaco and another is Elvezia (or Helvezia): consistes of three disks of almond paste, sugar and whipped egg whites, baked in the oven and them stuffed with filled with zabaglione and butter cream.

Text © Dana Facaros and Michael Pauls

Image by Massimo Telò, Creative commons License