Recipe Caprese with lemon from of 12-09-2011 [Updated on 06-06-2017]
The recipe for De Riso's lemon caprese needs no introduction, it is a variant of the classic caprese cake taken by the well-known pastry chef from Campania who made a white version with lemon and white chocolate ... divine! I made the lemon caprese recipe faithfully following the original recipe reported in the book "I dolci del sole" and it won me over for its delicacy and its particular taste. Maybe many of you will already know this dessert, but for others who want to try their hand at the preparation of this Caprese lemon cake, this is the recipe I tried, explained with all the steps and photos, kisses everyone and happy Monday!
How to make white caprese
Candle the lemon zest by cooking them in a saucepan for about ten minutes together with 2 tablespoons of water and 3 tablespoons of sugar
In a large bowl, whisk the eggs and sugar until triple the volume.
Blend the almonds together with the icing sugar and the vanilla bean seeds in the blender. To the almond mixture, add the finely grated white chocolate, the lemon zest, the grated rind of the fresh lemon and the starch sifted with baking powder.
Stir, pour the oil slowly, and then the egg mixture.
Mix the mixture with a wooden spoon until you get a fluid mixture
Verasre the mixture in a 22 cm pan, greased and sprinkled with the potato starch. Cook at 200 ° for the first 5 minutes, then lower to 160 ° for another 45 minutes.
Leave the cake to rest in the mold for a couple of hours before removing it from the mold.
Turn out the white caprese, place it on a serving plate and sprinkle with icing sugar
Cut into slices and serve