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 and a pinch of salt.

3. 3

   While continuing to whisk, add the egg yolks and, when the mixture is well combined, 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. Mix and set aside.

4. 4

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

5. 5

   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.

6. 6

   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 (as needed).