This succulent Italian cake marries rich and buttery almonds with bright and refreshing lemon. It’s an excellent makeaead dessert because the cake has to stand before one night before serving.
Lemon caprese cake
- 3 cups plus 2 tablespoons (300 grams) bleached almond flour
- 10.5 ounce (300 grams) White chocolate, pieces made
- 1⅓ cups (300 grams) non -salted butter, ambient temperature
- 1½ cups (300 grams) white granule sugar
- 8 large eggs (400 grams), separated
- 4 Large lemons (720 grams)
- 1 table spoon (15 grams) Limoncello (follows the recipe)
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Preheat the oven to 160 ° C (320 ° F). Distribute the almond flour on a circled pan and toast for 5 minutes.
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Increase the oven temperature at 180 ° C (350 ° F).
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Assign a 12 -inch round cake tin (30 cm) with parchment paper or fat with butter or oven spray with flour.
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Melt the white chocolate in a bowl sitting on a saucepan of boiling water, stirring occasionally.
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Using a kitchen mixer equipped with a palette attack, mix the butter and sugar for about 7 minutes at medium speed until smooth and creamy.
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Bry the egg whites by hand until you have firm peaks (or, if your favorite, use a portable mixer). Mix the yolks with a spoon until smooth.
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Pour the egg yolks into the butter and sugar mixture and place at high speed for about 3 minutes.
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Pour the toasted almond flour into the butter, sugar and egg yolk mixture at medium speed for about 2 minutes.
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Wash and strengthen lemons. Take the bowl of melted white chocolate and add the lemon zest and limoncello before pouring into the medium -speed kitchen mixer for another 4 minutes.
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Then remove the bowl from the kitchen mixer and gently bend the egg whites, mixing from the bottom up.
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Pour the mixture into the cake box and place it in the preheated oven for 50 minutes to 1 hour. Check with a cake tester. Once cooked, remove from the oven and then let the cake cool in the box. Let the cake be at least during the night before eating. Keep in an airtight container for a maximum of 4 days.
Limoncello
- 10 Large biological lemons (about 1,800 grams)
- 4 cups plus 3 tablespoons (1 liter) pure grain alcohol (95% alcohol/190 tests)
- 5 cups plus 3 tablespoons (1.25 liters) water
- 4 cups (800 grams) granulated sugar
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With a vegetable pelapacchino, peel lemon, avoiding the lemon marrow and put the zest in a large jar.
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Pour 1 liter of wheat alcohol into the large jar with the lemon peel and seal with an airtight lid. Cover the exterior of the jar so that it is shielded from the light (we covered it with a cloth) and then place the jar in a dark space (e.g. a kitchen wardrobe) for a minimum of 3 weeks.
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After spending 3 weeks, boil 1.25 liters of water in a large pot. Once boiled, add 800 grams of sugar and mix until it dissolves (about 2 minutes) to make a simple syrup. Remove and let it cool. When the simple syrup is warm, filter the infusion of alcohol and lemon from the jar through a filter in the simple syrup pot (leaving the lemon zest behind it).
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Stir, let cool a little more, then filter the limoncello through a filter in another large vase before channeling in the bottles. Store in a dry, fresh and dark space for about 2-3 weeks before storing in the freezer. Serve cold cold and sip to help digestion.
