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Torta di Mandorle from Veniero's

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Torta di Mandorle from Veniero's

Eric Eto | Oct 23, 2003 12:27 AM

Several months ago, I inquired about this cake I had in Rome, and I found it at Veniero's bakery in the East Village. Once I finally figured out what it was, I've been meaning to sample it, and I finally did after several months of thinking about it.

As do many people on this board, I find nothing earth shattering about Veniero's, but it is fairly solid for the most part. But I gotta say, after tasting the torta di mandorle this weekend, it could be my new favorite cake. First caveat is that I'm not so big on cake, so take that into consideration. The torta di mandorle is three layers of cake separated with frosting of apricot preserve/sauce, and then covered with a ½-inch layer of almond paste, in the shape of a dome. The almond paste works well to preserve the moisture of the cake. You'll find these tortas all over the top of the main display case at Veniero's. They're wrapped in colored celophane, conveniently for the purpose of giving as a gift. They're baked once a week (I asked which days, but could not get a straight answer), and costs $20 apiece. The only thing that would have made the torta better is an espresso, like I had when I was in Rome.

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