Authentic Gluten-Free Italian Almond Cake Recipe

This Italian almond cake, known as torta Elvezia, features almond-meringue layers (almond dacquoise) sandwiched with a rich buttercream and finished with toasted flaked almonds. Gluten-free and elegant, this cake serves about 12 people and is ideal for celebrations.

This almond dacquoise cake follows naturally from other nut-based meringue layer cakes like Sans Rival (cashew dacquoise), Pistachio Sans Rival, and coconut and pistachio dacquoise variations previously featured on the blog.

Although called Elvezia, the cake’s original name is Helvetia, the Latin name for Switzerland. The cake was introduced to the Province of Mantua by the Samson Putscher family when they moved from Switzerland in the late 1700s. The dessert blends Swiss pastry technique with Italian ingredients and is often described as having “a Swiss heart but born in Italy.”

Italian almond cake recipe

• Elvezia is built from three almond dacquoise layers filled with buttercream and generously coated with sliced almonds for texture and visual appeal.
• This is one of the classic Italian almond cake recipes, notable for being made with almond flour rather than wheat, so it’s naturally gluten-free.
• The cake pairs wonderfully with coffee or tea and is an excellent choice for gatherings, feeding a crowd of about 12.

Ingredients

Refer to the recipe card below for the full ingredient list and precise measurements.

• Eggs: Separate chilled eggs using an egg separator, then bring whites and yolks to room temperature before use.
• Sugar: Use caster (superfine) sugar. If unavailable, pulse granulated sugar briefly in a food processor to make it finer.
• Almond flour: Use blanched, finely ground almond flour for a smooth dacquoise. Avoid coarse almond meal if possible.

You can make almond flour at home by blitzing blanched almonds in a food processor until they reach a sandy texture—be careful not to overprocess into almond butter. When measuring almond flour, spoon it into the measuring cup gently without packing it down.

• Rice flour: White rice flour is used to lighten the dacquoise.
• Acacia honey: A mild, neutral honey; glucose can be substituted if preferred.
• Butter: Unsalted and softened to room temperature for a smooth buttercream.
• Vanilla bean: Scraped seeds give the buttercream a lovely depth; vanilla or almond extract can be used as alternatives.
• Sliced almonds: Use toasted flaked almonds for decoration. Toast at 300°F (150°C) for 10–15 minutes if toasting yourself.
• Icing sugar: Use store-bought powdered sugar or make your own in a coffee grinder to dust the finished cake.

Recipe variations

Traditional Elvezia can include almond dacquoise, zabaglione, and a cocoa-flavored buttercream. The recipe below is an adaptation by pastry chef Luca Montersino. Modern variations may add hazelnut flour, incorporate whipped cream, or include chocolate chips—feel free to experiment while preserving the dacquoise-and-buttercream structure.

How to make Italian almond cake

Preheat the oven to 355°F (180°C). Prepare three sheets of parchment paper and draw three 8.5-inch (22 cm) circles. Flip the sheets so the pencil marks face down.

Make the almond dacquoise

Warm the egg whites and ¾ cup plus 1 tablespoon (185 g) caster sugar in a saucepan over low heat while whisking to gently heat the mixture. Remove from heat and begin whisking with an electric or stand mixer. Increase speed gradually, whisking 5–7 minutes at medium, then finish at high speed to obtain a glossy meringue.

Whirl almond flour, ¾ cup + 2 ½ tablespoons (205 g) caster sugar, and rice flour in a food processor until evenly combined. Fold this dry mix into the meringue in two or three additions using a rubber spatula, maintaining an airy texture.

Pipe the mixture into three dacquoise discs inside the drawn circles using a pastry bag fitted with a plain tip, or spread evenly with an offset spatula. Bake on the middle rack for 12–15 minutes, then cool on a wire rack. Do not try to remove the biscuit while hot; it is fragile until cooled.

Make buttercream

Whisk egg yolks with scraped vanilla seeds in a mixer bowl. In a saucepan combine water, warm honey, and granulated sugar and bring to a boil. When the syrup reaches 250°F (121°C) on a candy thermometer, pour it in a thin stream into the yolks while whisking. Continue whisking until the mixture cools and becomes pale.

Add softened butter, a few cubes at a time, whisking until the cream is smooth and homogeneous.

Assemble the cake

Trim the edges of each dacquoise disk for neat circles. Spread a layer of buttercream on the first disk and sprinkle with toasted sliced almonds. Repeat with the second disk. Place the third disk on top, cover the top and sides with buttercream, then press flaked almonds onto the sides and scatter them over the top. Dust lightly with icing sugar and refrigerate for at least 2 hours before serving.

Expert Tips

1. Keep the dacquoise batter airy—avoid overmixing once the dry ingredients are folded in.
2. Toast flaked almonds at 300°F (150°C) for about 15 minutes to enhance their flavor and crunch.
3. Serve at room temperature—remove from the refrigerator about 30 minutes before serving.
4. Make-ahead option: Bake dacquoise discs the day before and assemble the cake the next day.

Storing and freezing

Store the assembled cake in an airtight container in the refrigerator for 2–3 days. For longer storage, wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil and freeze for up to one week. Thaw in the refrigerator overnight and bring to room temperature for 30 minutes before serving.

Recipe FAQ

Love Italian desserts? Try these next!

If you enjoy this almond cake, consider trying other Italian classics like Italian Carrot Cake, classic sponge (genoise), authentic tiramisu, or torta Paradiso—many more cake recipes are available on the site.

Want more recipes? Subscribe to the newsletter and follow the author on social channels for updates. If you try this recipe, please leave a rating and a comment on the recipe card.

Recipe card

Nutrition information is provided as an estimate for guidance only.

The recipe was originally published on November 8, 2018, and has been revised with improved content and photos. All photos are the author’s own.