Here is the lemon Caprese cake, a white Caprese, a variant of the famous Caprese cake born in the early 1900s due to a mistake by a Caprese pastry chef, a classic of Campanian pastry making. The lemon Caprese is a recipe created by the master pastry chef from Amalfi, Sal De Riso, who created this tasty variant using Amalfi Coast lemons and white chocolate combined with almonds and evo oil, which we decided should be an organic medium-light fruity evo oil. A flourless cake that smells of lemon, soft inside and slightly crumbly and crispy outside.
Beat the eggs with the sugar in a large bowl until they triple in volume. Blend the almonds with the icing sugar and vanilla seeds in a mixer; transfer to a bowl and add the finely chopped white chocolate, the freshly grated lemon peel and the sieved potato starch and yeast. Stir with a wooden spoon, add the evo oil gradually, add the eggs a little at a time and mix to obtain a fluid mixture. Pour the mixture into a twenty-two centimetre cake tin previously buttered and dusted with potato starch; bake at two hundred degrees for the first five minutes, then reduce to one hundred and sixty degrees and continue for about forty-five minutes, checking the cooking with a wooden toothpick. Leave to rest in the mould for a couple of hours, unmould, serve and garnish with plenty of icing sugar.
n. 5 eggs, gr. 60 granulated sugar
gr. 200 peeled almonds, gr. 120 icing sugar, ½ vanilla pod
gr. 180 white chocolate
n. 1 tablespoon of grated organic lemon peel
gr. 50 potato starch, gr. 5 baking powder
as needed icing sugar
n. 10 tablespoons of Organic EVO oil Terre di S. Mauro by the farm Olearia S. Giorgio medium-light fruity.