Ingredients for Gluten-Free Italian Lemon Cake (Torta Caprese Al Lemone) Recipe
4
piece
egg
100
-gram
white chocolate
100
-gram
butter
150
-gram
granulated sugar
3
piece
grated lemon peel
200
-gram
almond flour
50
-gram
starch
1
package
vanillin
1/2
package
baking powder
1
pinch
salt
1
tablespoon
lemon juice
For Service:
1
tablespoon
powdered sugar
Gluten-Free Italian Lemon Cake (Torta Caprese Al Lemone) Recipe Tips
Bake the cake batter in a 23 cm springform cake pan lined with parchment paper on the bottom and sides.
how-to
How to Make Gluten-Free Italian Lemon Cake (Torta Caprese Al Lemone)?
Separate the egg yolks and whites into different bowls.
Melt the white chocolate and butter in a small saucepan over very low heat until softened.
Add powdered sugar and lemon zest to the egg yolks and beat with a mixer until fluffy. Gradually add the melted chocolate and butter mixture to the mixture.
In a separate bowl, mix together the almond flour, cornstarch, vanilla, baking powder, and salt. Add this mixture to the egg yolk mixture and incorporate it using a spatula.
Add the lemon juice to the egg whites and beat with a mixer until stiff and white.
Add one-third of the whipped egg whites to the other mixture and incorporate them. Gradually add the remaining egg whites, gently mixing with a spatula until no whites remain.
Transfer the cake batter you prepared to a 23 cm springform cake pan lined with parchment paper on the bottom and sides.
Bake the cake in a preheated fan-assisted oven at 160 degrees for 45 minutes.
Let the baked cake cool to room temperature. Sprinkle with powdered sugar, slice, and serve. Enjoy!