Torta Bertolina (Italian Grape Cake from Crema, Lombardy) Torta Bertolina is the cake Crema makes when the uva fragola comes in, and it is unapologetic about what that grape does to a batter. The berries go in whole, they burst in the oven, and the dark juice runs where it wants. The result is a low, damp, violet veined cake that tastes of grape skin rather than of sugar, and it is eaten in squares, warm, standing up, for two or three weeks a year. Yield: 10 servings, one 9 b