Let us reveal a delicious Capri dessert - CAPRESE AL LIMONE
Inspired by one of the classic dolci of the Campania pastry industry, the famous Chocolate Torta Caprese, we want to introduce a citrus-scented version of it: Lemon Caprese. The icon fruit of Capri, the lemon will give this cake its unmistakable Caprese aroma. This delicious cake is a perfect end to a meal and should be enjoyed with a glass of limoncello!
170 g almond meal; the rind of 3 lemons; 80 g egg yolks; 150 gr powder sugar; 5 g baking powder; 1 pinch of salt; 100 g white chocolate; 100 g butter (room temperature); egg whites 175 g; 40 g potato starch; 2 ml lemon aroma.
To make the Lemon Caprese, first grate the white chocolate and the lemon rind, then set aside. Pour the soft butter into a bowl, add half the dose of sugar and beat the mixture with the electric mixer.
Then add the lemon zest and a pinch of salt. While mixing, pour the egg yolks in and when the mixture is blended, also add the lemon aroma. Put the dough aside and in another large bowl, pour the almond flour and grated white chocolate.
Add the starch and the baking powder. Stir and set aside. Now pour the egg whites and the remaining half of the sugar into a bowl, whip with an electric mixer until you get a shiny and frothy mixture.
Now take the dough mixture and add, alternating them, 1/3 of the egg whites and 1/3 of the flour mix and continue again, until the ingredients are used up. Once ready, the dough will be rather compact; butter and flour a 22 cm diameter cake tin, then pour the mixture in and level it with a spatula evenly. Bake the cake in a preheated at 170 ° for 45 minutes; when ready, take it out of the oven, let it cool and then turn your Lemon Caprese and serve it with sprinkled icing sugar.
Why not try this alternative to the Caprese salad?
Caprese is the summer appetizer par excellence ... beloved by Italians for its freshness and simplicity, it is also one of the most famous salads in the world. Legend has it that this dish was made for the first time on the island of Capri, hence the name Caprese. A set of typical ingredients: raw tomatoes and mozzarella, perfect to enjoy during the hottest days. We have chosen to propose it as a savory pie, crunchy and colorful! The Torta Salata Caprese savory pie is perfect for your summer buffets, or to serve during an aperitif!
Pastry: 100 g cold butter; flour 00 200 g; cold water 60 g; oregano; salt.
Filling: 150 g Mozarella; basil; vine tomatoes 200 g; orgegano.
Basil cream: 20 g basil; 20 g pine nuts; olive oil 80 g.
To prepare the Caprese savory pie, start making a short pastry. Place the flour, salt , cold butter cut into cubes into the mixer and begin to blend until a sandy and floury mixture is obtained . Then transfer it to a pastry board, give it the classic fountain shape and add the dried oregano in the center . Pour the cold water and begin to knead quickly. Work until the dough is compact, then, wrap it in cling film and let it rest for 40 minutes in the refrigerator.
After resting time, take the dough from the refrigerator and roll it out on a lightly floured surface, until you get a thickness of 1 cm . Then wrap the dough on the rolling pin and transfer it to a 35 x 11 rectangular mold, press lightly with the fingers to make the dough paste to the mold and cut off any excess dough. Prick the base of the savory cake with the prongs of a fork , cover it with a rectangle of parchment paper, slightly larger than the mold, and continue baking it blind (filled with chickpeas or similar) in a preheated oven at 180 ° for 30 minutes (if you use the fan oven, cook at a 160 ° for about 25 minutes). Once baked, remove the peas and let it cool.
In the meantime, prepare the basil cream. Gently wash and dry the basil leaves, then pour them into the mixer together with the pine nuts , add the oil and start blending until a smooth cream is obtained. At this point, transfer it to a bowl and add salt.
Cut the mozzarella into slices and let it drain in a colander, just long enough to finish the other preparations. Also cut the tomato into slices and keep it aside. Take back your shortbread pastry, now cold, and start pouring the basil cream.
Covering the entire surface of the cake with the basil cream, arrange the slices of mozzarella, alternating them with those of tomato. Finally, decorate your Caprese savory pie with some basil leaves, a pinch of oregano and serve it . Buon appetito!
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