How to bake torta caprese al limone e al limoncello 🇮🇹
Bake Torta Caprese Al Limone E Al Limoncello 🇮🇹
65
STEPS
INGREDIENTS
The ingredients: Organic lemons, butter, potato starch or corn starch, caster sugar, almond meal and six eggs
More Ingredients: 1 tsp vanilla extract . 1/2 tsp salt
Preparations
Preheat the oven
Prepare the Baking tray-24cm
Separate the eggs
Prepare the dry ingredients.
Add the rice flour over the almond meal
Add 1/2 tsp salt
Grate the lemons
Sift the dry ingredients mixture
Squeeze the lemons
Lemon juice 250 ml
Now make the cake
Cream the butter and sugar until pale
Add the egg yolks one by one
Add 1 tsp vanilla extract
Add lemon juice alternating with the flour mixture
Beat the egg whites into stiff peaks
And... Fold the egg whites in the batter
Put batter in the prepared baking tray
Bake 10 mins at 200C then▶️
◀️Bake 40 mins at 140C
Out of the oven. Turn it on a cooling rack and let cool completely
Now prepare the frosting: 'royal icing' but instead of egg whites we shall use limoncello
Ingredients for the icing: Limoncello + icing sugar + yellow food coloring
4 - 5 tbsp icing sugar 1-2 tbsp limoncello. Mix add more sugar or more limoncello until you get a spreadable basting consistency. Then add a pinch of color
Pour the frosting over the cake
Spread it
Let it set a bit 10 mins. Then, using a fork, do the above design or any other design. Or you could leave it a plain surface and decorate it with bought white and yellow daisies or whatever
Then when the icing is dry, you can clean the side drippings if you wish.
To get this effect, just use less limoncello royal icing
- 165.0g Butter
- 200.0g Caster sugar
- 6.0 Eggs separated
- 250.0g Almonds mill 200
- 4.0 Lemon juice and zest
- 185.0g Potato starch or corn starch rice flour (160)
- 200.0g Lemon juice
- Salt. A pinch
- 1.0tsp Vanilla extract
- Frosting in step 28