Torta Torronata

whip the egg whites thoroughly with the sugar. Add the almonds (after cleaning them thoroughly) cut into fillets, the candied citron diced, and the chocolate in pieces (without crumbling them). Add the chocolate last because the cake must remain white. Prepare the pastry and roll it out quite thin. Prepare a baking pan, buttered and floured, and line it with the pastry. Pour in the mixture and bake.



    For the pastry:

  • 200g flour;
  • 100g sugar;
  • 100g butter;
  • 2 egg yolks;
  • grated zest of a lemon.
  • For the filling:

  • 6 egg whites;
  • 375g sugar;
  • 375g sweet almonds;
  • 100g candied citron;
  • 110g chocolate in pieces.