White caprese cake: white chocolate and almond flour for an elegant variation of the classic Neapolitan caprese, covered with a glaze flavored with Genepi syrup.
Melt the butter and white chocolate in a double boiler, stir and let cool slightly.
Beat the eggs with the sugar until pale and frothy.
Add the almond flour, lemon zest, vanilla extract and baking powder, mix well.
Add the melted chocolate and butter, fold in gently.
Pour the batter 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 cooled, pour the glaze over and decorate with the sliced almonds.
Double boiler
Electric or hand whisks
Bowls
Cake pan
Oven
Toothpick
A variation on the classic Neapolitan caprese; the glaze is flavored with Genepi syrup.
Italia, Campania
| Energy (kcal) | 363.3 |
| Carbohydrates (g) | 36.08 |
| of which Sugars (g) | 35.9 |
| Fat (g) | 19.88 |
| of which Saturates (g) | 7.15 |
| Protein (g) | 6.79 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.04 |
