TORTA CAPRESE

Updated at: Thu, 02 May 2024 17:23:39 GMT

Step 1

To prepare the Caprese cake, start by pouring the softened butter into a bowl, half of the sugar, and the scraped seeds from half a vanilla pod.

Step 2

Turn on the beaters at medium-high speed, and after 6-7 minutes, add a pinch of salt and the egg yolks.

Step 3

After a few minutes, the mixture will become fluffy, so turn off the beaters, scrape down the bowl with a spatula, collecting all the mixture, and set it aside.

Step 4

In another bowl, mix the powders: add the grated chocolate, the ground almonds and ground hazelnuts.

Step 5

Then sift the potato starch, baking powder, and bitter cocoa powder. Mix everything well and set it aside.

Step 6

In another bowl, pour the egg whites and the remaining icing sugar. Make sure the beaters are clean; otherwise, the egg whites won't whip properly, and start beating.

Step 7

After a few minutes, it will become glossy and frothy.

Step 8

Preheat the oven to 170°C in convection mode and start mixing them: add one-third of the whipped egg whites to the yolk and butter mixture, then one-third of the powders, and mix well with a spatula, gently folding from the bottom to the top.

Step 9

Gradually add another third of the whipped egg whites and another third of the powders, and continue in this manner until you achieve a uniform batter.

Step 10

Pour the smooth and creamy mixture into a 22 cm cake tin that has already been buttered and dusted with potato starch. Level the surface carefully and bake in a preheated convection oven at 170°C for about 45 minutes.

Step 11

Once cooked, let the cake cool slightly in the mold, then flip it over and remove it from the mold. Then, flip it again onto a plate lined with parchment paper and let it cool completely.

Step 12

Once cooled, flip the cake one last time, remove the parchment paper, and dust the surface with icing sugar. Your Caprese cake is ready to be enjoyed!

2 liked

0 disliked

Delicious

Sweet