Recipe Caprese and cream cake – Italian Cuisine

Recipe Caprese and cream cake


  • 100 g organic almond flour
  • 94 g egg yolks
  • 80 g raw beet sugar
  • 67 g high oleic sunflower oil
  • 60 g egg whites
  • 40 g dark chocolate chips
  • 40 g organic roasted almond grains
  • 10 g cocoa
  • 2 g baking powder for cakes
  • 250 g fresh cream
  • vanilla
  • raw beet sugar

FOR THE CAPRESE
Mounted the egg yolks with 65 g of sugar, in the mixer with a whisk. When the eggs are whipped, add the oil slowly, being careful not to lose the emulsion.
Mounted aside the egg whites with the remaining sugar and gently incorporate them into the yolks with a spatula.
Add to the mixture the yeast, the cocoa, the almond flour and, finally, the grains and the chocolate chips.
Pour the mixture in a mold (ø 16 cm, h 6 cm) or in 6 ring molds (ø 6 cm, h 4 cm), greased with a little oil, and bake at 160 ° C in the static oven for 15- 20 minutes.

FOR FILLING
Mounted the cream firmly, with a little sugar and the seeds of 1/2 vanilla pod, and serve with the cake.

This recipe has already been read 189 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close