Torta Titano
Background
Torta Titano is a delightful layered cake inspired by the rich culinary traditions of San Marino, a small republic surrounded by Italy. It is named after Mount Titan, the highest peak in San Marino, and embodies the blend of Italian and indigenous influences. This cake typically combines flavors like cocoa, nuts, and creamy fillings, showcasing the region's love for both simple and luxurious ingredients. Originally, it was a celebratory cake, enjoyed during festivals and special occasions. Today, Torta Titano is cherished for its intricate layers, each offering a distinct taste and texture.
Ingredients
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Buttermilk
- Hazelnuts
- Mascarpone cheese
- Heavy cream
- Dark chocolate
- Powdered sugar
- Coffee
Preparation
Step 1: Preparing the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and a pinch of salt. In another bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Add the flour mixture alternately with buttermilk, mixing just until incorporated. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning out onto wire racks to cool completely. For optimal results, use a cooking timer.
Step 2: Preparing the Hazelnut and Chocolate Layers
While the cake layers are cooling, prepare the fillings. Toast hazelnuts in the oven at 350°F (175°C) for about 10 minutes, then rub them with a kitchen towel to remove the skins. Grind the hazelnuts coarsely. Melt dark chocolate over a double boiler or in the microwave, stirring until smooth. Allow to cool slightly before use.
Step 3: Making the Cream Filling
In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form. In a separate bowl, beat mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone until well combined. Set aside in the refrigerator.
Step 4: Assembling the Cake
Place one cake layer on a serving plate. Spread a thin layer of the melted chocolate over the top. Sprinkle a layer of hazelnuts over the chocolate. Spread a generous layer of the mascarpone and cream mixture over this. Repeat with the second layer. Place the final cake layer on top, cover the entire cake with the remaining cream filling, and use it to smooth out the top and sides.
Enjoying Torta Titano
Allow the cake to set in the refrigerator for at least 2 hours, or overnight, for the flavors to meld beautifully. Serve chilled, possibly with a cup of coffee to complement the rich chocolate and nut flavors. Torta Titano is best enjoyed in good company, perhaps with a small side of fresh berries or a dash of powdered sugar for presentation.