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Torta Caprese Al Limone

Torta Caprese Al Limone

The caprese cake is a classic; and has the distinction of being prepared without flour and with lots of chocolate!
What I have prepared here, however, is a white variant, however to be served cold, and with a characteristic lemon taste.
Unlike the classic version this also involves the use of a small amount of flour, although in the form of wheat and corn starch.
The chocolate, albeit white, remains; and marries beautifully with the taste of lemon and almonds!

Ingredients (for a ring cake from cm 26 Ø):

Dough A

peeled almonds and fine chopped

g.

200

white chocolate, big grated

g.

100

sugar

g.

100

wheat or corn starch

g.

50

baking powder for cakes (possibly not vanilla)

sachet

1

Dough B

lemons (rind and juice)

pc.

3

eggs

pc.

5

sugar

g.

100

melted butter when hot and cooled

g.

150

icing sugar to decorate

cardboard and butter for mold

q.s.

aluminum foil 30x30 for the second cooking

pc.

1

Note, the juice of three lemons corresponds to about 70 ml.

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Preparation:

This is one of those cakes for which it takes more time to explain and photograph them to do them ... But it is important to follow all the steps step by step, to avoid being then with something missing or out of place. So, first of all, make sure that all the ingredients for the two doughs are ready; peel and chop the almonds, melt the butter for the dough B and put it to cool (I melt it with the microwave at the minimum but you can do it very well in a bain-marie or in a saucepan over very low heat), remove the lemon peel and chop it very finely, then squeeze it; pass the chocolate grater with large holes (those that are also used for hard ricotta) ...

... and start preparing the baking cake:
Remove the ring and cover the bottom of the mold with parchment paper, then fasten the ring and cut out the excess paper towel leaving a good protruding centimeter.
Rub the inside of the ring and hold the mold aside. Preheat the oven to 180 °.

Mix in a fairly large container all the ingredients of thedough A (even baking powder!).

Then switch todough B: break the eggs in a small bowl one by one and mix them with the sugar in a bowl suitable for the mixer; add the lemon peel and continue to whisk with electric whisk for at least five minutes: the mixture should become very foamy and increase significantly in volume.

Now add 3 CT (about 45 cc) of lemon juice (holding the rest of the mixture) to dough A, then loose butter and then cool, mix well with the plastic spatula.

Stirring gently with the plastic spatula, add the mixture B to the rest; then pour the whole into the ring mold prepared previously.

Bake and cook for about 25 'on the lower grill of the oven already preheated to 180 ° C.
Sand use a ventilated oven use the ventilated function with only lower heat: put in 180 °, close the oven and lower to 160 °!

After this time, extract the cake from the oven (but not from the mold, see the photo), sprinkle it with drops of lemon juice left over. Cover with aluminum (in the case of a ventilated oven, bring the temperature back to 180 °) and bake again for about 25 '.

When cooked, remove from oven and allow to cool for a few minutes; then carefully detach the ring and slide the cake with the papier from the bottom of the mold onto a wire rack. Cover it again with the aluminum and allow it to cool, preferably in the refrigerator, overnight (or at least seven or eight hours).

Now it's time to get ready to taste the cake: remove the aluminum, place a large round tray on the cake and turn it upside down. Remove the parchment paper and sprinkle the bottom, now become the top of the cake, with plenty of powdered sugar

Slice and bite: it will be a surprise of smell and taste!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • The cake makes the best if prepared the day before and held a night in the fridge: you have to be strong and resist, resist and resist!
  • Wanting to exaggerate with the visual effect, you can substitute icing sugar with a lemon glaze, icing sugar and yellow dye like the one used for lemon curd tartlets, then decorated with chocolate threads ...

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