White Caprese cake: white chocolate and almond flour for an elegant variation of the classic Neapolitan caprese, covered with a Genepi syrup glaze.
Melt the butter and white chocolate in a bain-marie, stir and let cool until lukewarm.
Whisk the eggs with the sugar until you obtain a light and fluffy mixture.
Add the almond flour, lemon zest, vanilla extract and baking powder, mixing well.
Add the melted chocolate and butter, folding gently.
Pour the mixture into a buttered and floured cake pan; bake in a preheated oven at 170°C for about 35-40 minutes (do the toothpick test).
Prepare the glaze by mixing powdered sugar, Genepi syrup and lemon juice. When the cake is cold, pour the glaze over it and decorate with the almond flakes.
Bain-marie
Electric or manual whisk
Bowls
Cake pan
Oven
Toothpick
A variation of the classic Neapolitan caprese; the glaze is flavored with Genepi syrup.
Italia, Campania
| Energy (kcal) | 389.16 |
| Carbohydrates (g) | 38.12 |
| of which sugars (g) | 34.7 |
| Fat (g) | 24.82 |
| of which saturates (g) | 9.08 |
| Protein (g) | 7.19 |
| Fibre (g) | 2.43 |
| Salt (g) | 0.07 |
