Torta Caprese al limone e cioccolato bianco

Pane-Bistecca

Who does not yet know this Torta Caprese al limone e cioccolato bianco, has missed something! I heard about it through a dear friend in Switzerland and baked it. In the process, I discovered that the recipe is from Ariane von Tra dolce ed amaro! No wonder it tastes so much like sunshine and Italy! Plus, it’s gluten free, which my daughter was very happy about. I soaked it heavily with lemon juice of course, because it has to taste like lemon. Then I decorated it with strawberries, and of course, nothing was left! Thank you, Ariane!

A wonderfully delicate cake!

Prep time

20 min

Cooking time

40 min

Portions

Total time

1 std

Ingredients

For a 26 cm round cake pan:

150 g pealed Almonds
150 g white Chocolate
100 g Butter
4 Eggs
100 g Sugar
1 Vanilla Pod
60 g Potato Starch
1 tsp Baking Powder
3 untreated Lemons, the zest and juice
30 ml Limoncello
Icing Sugar
3 Lemons, the juice
Strawberries

Instructions

Step 1

Grind the almonds very finely and grate the chocolate finely. Put the almonds and chocolate in a bowl with the zest of the three lemons, the potato starch and the baking powder. Squeeze one lemon and melt the butter.

Step 2

Preheat the oven to 170 degrees (top and bottom heat) and line the bottom of a springform pan with baking paper. Grease the sides of the springform pan with butter.

Step 3

Beat the four eggs with the sugar and the scraped out vanilla pulp with a hand mixer for at least 10 minutes on highest speed until light and fluffy. Stir the lemon juice, limoncello and melted butter into the dry mixture, then carefully fold in the beaten eggs with a mixing spoon.

Step 4

Pour batter into prepared springform pan and bake in preheated oven for 40 minutes.

Schritt 5

When cooled, pierce with a skewer and sprinkle with the lemon juice mixed with powdered sugar. Put strawberries on top and serve. I also put some white chocolate on top.

Notes

Absolutely delicious!!

Torta Caprese al limone e cioccolato bianco