INGREDIENTS FOR A 9.44 INCH MOLD:
7.05 oz of finely cut almonds
3.174 oz of finely grated white chocolate.
1.06 oz of starch
0.40 oz of 5 Petra flour (or flour gluten-free buckwheat)
0.61 oz of yeast
3.53 oz of rice oil (or olive oil)
6.35 oz of whole cane sugar
8.81 oz of eggs
0.64 oz of grated lemon zest + half lemon juice
0.11 oz of vanilla salt.
Mold 9.44 inch
INGREDIENTS FOR A 7.08 INCH MOLD:
5.29 oz of finely cut almonds
4.23 oz of finely grated white chocolate.
1.41 oz of starch
0.53 oz of 5 Petra flour (or flour gluten-free buckwheat)
0.28 oz of yeast
2.64 oz of rice oil (or olive oil) or butter
3.70 oz of whole cane sugar
6.59 oz of eggs
0.64 oz of grated lemon zest + half lemon juice
0.11 oz of vanilla salt.
Mold 7.08 inch
METHOD :
1) Mount the egg yolks for 5 minutes with 5.29 oz of sugar until you obtain a compact mass.
2) Continue to mix and pour in the oil and flavor with lemon zest.
3) Incorporate flour, potato flour, and baking powder sifted ..then salt.
4) Beat the egg whites with the remaining sugar and add them to the beaten egg yolks … alternate with finely cut almonds and grate the white chocolate.
5) Soak the mixture with the lemon juice.
6) Grease and flour the mold ..pour the dough ..bake to 347 F for 30 minutes ..then lower temperature to 320F..cover caprese cake with parchment paper and continue cooking for other 30 minutes .
7) Freshly baked stand the cake for 10 minutes and place it on a wire rack to cool.
8) Once cold decorate with powdered sugar and lemon zest.
