Caprese with lemon Neapolitan recipe simple and fast

Caprese with lemon : it is a typical dessert of the Amalfi coast, the recipe I made is from the famous pastry chef Sal De Riso. I love lemon desserts and the lemon caprese is definitely one of my favorite desserts; typical sweet of the Amalfi coast has in common with the chocolate Caprese the composition made mainly of almonds and chocolate (white in this case). The taste and scent of this dessert will captivate you! Try it ...

Ingredients for a 24 cm cake pan

  • 100 gr of peeled almonds
  • 100 gr of chopped almonds
  • 120 gr of non-vanilla icing sugar
  • 180 gr of white chocolate
  • 90 ml of extra virgin olive oil
  • 5 fresh eggs
  • 1 pinch of salt
  • 50 gr of potato starch
  • 60 grams of granulated sugar
  • 5 gr of baking powder
  • 30 gr of lemon zest (or 2 fresh lemons)
  • 2 tablespoons of limoncello
  • seeds of half a vanilla bean (or a sachet of vanillin)

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Most important steps

    How to make lemon Caprese

    Chop the white chocolate with a mixer.

    Caprese with lemon
    Caprese with lemon

    Also chop 100 grams of peeled almonds, reducing them to powder together with the icing sugar.

    Caprese with lemon

    Place the sifted starch together with the yeast, the chopped almonds (100 g), the chopped almonds with the icing sugar, the grated rind of 2 organic lemons in a bowl,

    and mix by adding the oil gradually, you will get a coarse grain, as in the photo (my baby helped me to mix 🙂)

    set this mixture aside and blend the eggs and granulated sugar for at least 5-6 minutes,

    it must double in volume
    Caprese with lemon

    add the whipped eggs to the almond mixture and 2 tablespoons of limoncello, stir to mix the two compounds well

    Grease a 24 cm pan, and instead of flour it use the potato starch, bake in a static oven preheated to 180 ° holding this temperature for the first 5 minutes, then, without opening the oven door, lower the temperature to 160 °, open only if you see the surface darkening quickly and add a sheet of foil to the top shelf. Cook in the oven for about 45 minutes, do the toothpick test to see if it is cooked inside. If the toothpick is dry, take the cake out of the oven and let it cool. Remove it from the pan, add a little icing sugar on the surface, and your white Caprese with lemon is ready. Enjoy your meal!

    Wine / liqueur pairing: Limoncello.

    For the wine pairing I consulted the site: www.vinook.it

    Caprese with lemon

    Enjoy your meal!

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