Caprese Cake
Caprese cake is an ancient Neapolitan dessert, originating from the island of Capri. It's a delicious chocolate and almond treat made without any flour!
Caprese cake is a tribute to the authentic flavors of Campania, where chocolate and hazelnuts blend in a refined balance, without the use of extraneous flours. Its soft texture, thanks to the starch and cocoa, holds together the luxurious mix of almonds and hazelnuts, creating a dessert that is both light and rich, perfect for those seeking tradition without compromise.
Instructions
- 1
To prepare the caprese cake, begin by placing the softened butter in a bowl (it is best to leave it out of the refrigerator for at least 12 hours, or for a couple of hours). Add half of the sugar and the seeds scraped with a small knife from half a vanilla bean. Use the mixer at medium-high speed, and after 6-7 minutes, add the pinch of salt and the egg yolks. The eggs should also be left at room temperature for at least 12 hours.
- 2
The mixture will become quite frothy after a few minutes, so turn off the mixer, clean the bowl with a spatula, collecting all the mixture, and set aside. In another bowl, mix the dry ingredients: combine the grated chocolate, the ground almonds,
- 3
Mix everything well and set aside. In another bowl, place the egg whites and the remaining powdered sugar. Make sure the mixer bowls are clean; otherwise, the egg whites will not whip properly, and turn it on.
- 4
After a few minutes, it will be shiny and frothy: you do not need to whip them to stiff peaks, but they should form the classic bird's beak shape. All the preparations are now complete, so preheat the oven to 170° in convection mode and start mixing them: add a third of the whipped egg whites to the yolk and butter mixture, then a third of the dry ingredients,
- 5
Pour the smooth and creamy mixture into a 22 cm cake pan that has already been buttered and floured with potato starch. Spread the surface evenly and bake in the convection oven at 170° for about 45 minutes.
- 6
Once cooked, let the cake cool slightly in the pan, then invert it and remove it from the pan. Then, turn it over again onto a plate lined with parchment paper and let it cool completely. Once cold, turn the cake over one last time, remove the parchment paper, and dust the surface with powdered sugar. Your caprese cake is now ready to be enjoyed!
- 7
Versate il composto liscio e cremoso in una tortiera da 22 cm già imburrata e infarinata con fecola di patate. Livellate accuratamente la superficie e cuocete in forno ventilato a 170° per circa 45 minuti.
- 8
Una volta cotta, lasciate intiepidire la torta nello stampo, poi capovolgetela e sformatela. Poi rigiratela nuovamente su un piatto foderato con carta forno e lasciatela raffreddare completamente. Una volta fredda, capovolgete la torta un'ultima volta, eliminate la carta forno e spolverizzate la superficie con zucchero a velo. La vostra torta caprese è pronta per essere gustata!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Enjoy the flavors that blend in a sweet and decisive balance; let each bite remind you of how patience and respect for the ingredients can create magic.
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