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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 & Michael Pauls
Image by Massimo Telò, Creative commons License