Ingredients

• 150 g butter
• 150 g dark chocolate without gluten
• 130 g gluten-free icing sugar
• 100 g almonds with the skin
• 75 g almond flour
• 4 g baking powder for gluten-free cakes
• 4 pcs eggs
• vanilla
• potato starch
• salt

For the Caprese cake recipe, light the oven at 170 ° C; butter a cake pan (ø 22 cm) and sprinkle it with starch. Blend the almonds in the mixer together with the almond flour, not too long, turning off before the centrifugal force begins to extract the oil from the almonds. Whip the softened butter with the icing sugar and a pinch of salt, until it becomes a bit frothy. Add the egg yolks, blended almonds, grated chocolate, baking powder and the seeds of 1/2 vanilla pod to the butter. Whisk the egg whites and incorporate them into the mixture. Pour into the cake tin and bake in the static oven at 180 ° C for about 45 minutes. Let the cake cool. Serve dusted with icing sugar.

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