Ingredients FOR THE CAPRESE

• 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

Ingredients FOR FILLING

• 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.

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