Torta caprese
The ideal end to a meal
Although the Caprese cake originated on the island of Capri, the Apulian version is a beloved reinterpretation that celebrates the fruits of our land: Salento almonds.
Unlike the original, the Apulian variant focuses entirely on the intensity of local almonds, often toasted and coarsely chopped to provide a more rustic and crunchy texture.
Difficulty easy
30 minutes
45 minutes
approx. 10
INGREDIENTI
- 170g Dark chocolate
- 170g Ground almonds
- 170g Powdered sugar
- 170g Butter
- 25g Potato starch
- 14g Unsweetened cocoa
- 140g Egg whites
- 85g Egg yolks
Preparation:
Whip the butter with half of the powdered sugar, add the powders, grated chocolate, and almonds. Separately, whip the egg whites with the other half of the sugar.
Combine the two whipped masses, transfer to a 22cm diameter pan, and bake at 170°C for about 45 minutes.
