Lemon Caprese

Instructions

1. 1

   To make the lemon caprese, first grate the white chocolate and the lemon zest, then set aside. In a bowl, add the softened butter,

2. 2

   add half of the sugar and whisk until creamy with an electric mixer. Once combined, add the lemon zest.

3. 3

   and a pinch of salt. While continuing to whisk, add the egg yolks and, when the mixture is well combined,

4. 4

   add the lemon aroma. Set aside the mixture and, in another large bowl, combine the almond flour and grated white chocolate. Sift the remaining dry ingredients: potato starch and baking powder.

5. 5

   Mix and set aside. Now, in a bowl, add the egg whites and the remaining half of the sugar, whisk with an electric mixer

6. 6

   until you get a glossy and frothy mixture, you don't need to whisk to stiff peaks, but it should form a soft peak. Now, take the egg mixture and alternately add 1/3 of the egg whites and 1/3 of the dry ingredients, mixing until combined and continuing with the remaining ingredients.

7. 7

   Once the batter is ready, it will be quite thick. Butter and flour a 22 cm diameter mold with potato starch, then pour the batter and spread it evenly with a spatula.

8. 8

   Bake the cake in a preheated convection oven at 170°C for 45 minutes; once ready, remove from the oven, let it cool slightly, then unmold your lemon caprese and serve it sprinkled with powdered sugar (23-)