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Torta caprese al limone
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Lemon-infused almond white chocolate Capri cake.
Ingredients:
  • Cooking oil spray, to grease
  • 200g unsalted butter, chopped
  • 200g white chocolate, coarsely chopped
  • 5 eggs, separated
  • 215g (1 cup) caster sugar
  • 80.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 4.40 gm vanilla essence
  • 355g (3 1/2 cups) almond meal
  • 250g ctn mascarpone
  • 150ml thickened cream
  • Pure icing sugar, to dust
Instructions:
  • Preheat the oven to 200°C. Grease a 22cm round cake pan with oil and line the base and sides with non-stick baking paper.
  • In a heatproof bowl, combine butter and chocolate. Place the bowl over a saucepan of simmering water, ensuring the water doesn't touch the bowl. Stir with a metal spoon until the chocolate melts and the mixture becomes smooth. Let it cool slightly for 5 minutes.
  • In a bowl, use an electric beater to whip egg yolks and sugar until thick and pale. Mix in rind, juice, and vanilla until well combined. Fold in almond meal and chocolate mixture.
  • With a clean electric beater, whip egg whites in a clean, dry bowl until stiff peaks form. Gently fold half of the egg whites into the lemon juice mixture until just combined, then fold in the rest. Transfer the mixture into the prepared pan. Bake for 10 minutes, then lower the oven temperature to 150°C and bake for another 55-60 minutes, or until a skewer inserted into the center comes out clean. Let it sit in the pan for 10 minutes to cool slightly before transferring onto a wire rack to cool completely.
  • Whisk mascarpone and cream in a bowl until perfectly blended and thick.
  • Sprinkle cake with a snowfall of icing sugar. Slice it up and enjoy with a dollop of smooth mascarpone cream.

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