Today's recipe shows you how to prepare the lemon version of the classic caprese cake, with a touch of limoncello
Classic as much as the dark chocolate one, caprese with lemon It is classified as one of the most classic sweets of the Campania tradition because it celebrates the wonderful taste of the colorful and fresh lemons of Capri.
For this appointment in the Cucinare alla Napoletana section, we want to offer you a version of it again richer of flavor, because it is a caprese flavored al Limoncello. It is unique and all to taste!
Ingredients
4 Eggs
200 gr sugar
200 gr peeled almonds
3 untreated lemons
A sachet of baking powder
100 gr butter
50 gr potato flour
200 gr white chocolate
30 ml limoncello
We mount the eggs
Add the butter and the sugar well and add the egg yolks one at a time, keeping the egg whites aside. These must be mounted on snow, with a pinch of salt. Then proceed to lightly toast the almonds in the oven to about 200 ° and then let them cool. Once cooled, chop with a mixer along with all the white chocolate.
Toast the almonds
We combine the mixture with almonds and chocolate. We also add the flour mixed to the yeast and, after making sure that the mixture has become very homogeneous, add the egg whites mixing from top to bottom, incorporating as much air as possible.
Flavor with lemon flavor
Aromatize the mixture with the juice and grated rind of lemons and, after adding also the last ingredient, ie limoncello, bake the cake to 180 ° for 40 minutes. After it has cooled, garnish with a generous sprinkling of powdered sugar.
