Lemon Torta Caprese Food

LEMON TORTA CAPRESE

Steps:

• This recipe originated on an episode of Giada Entertains. Episode: Baby Shower Brunch.
• Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch.
• Preheat the oven to 350 degrees. Butter the inside of a 9 inch spring form pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour, lemon juice and lemon zest into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
• Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar. Serve with soft whipped cream if desired.

LEMON TORTA CAPRESE AUTHENTIC RECIPE

Steps:

• Place the almond flour into the food processor and add the white chocolate in pieces. Now finely chop the chocolate with almond flour. Finally add the sugar and mix, always with the food processor, to combine.
• Add the butter cut into pieces. Mix the butter with the mixture of white chocolate, sugar and almond flour with the food processor for a few minutes at maximum speed. Transfer to a bowl. Now add the eggs 1 at a time.
• Add the lemon juice obtained from squeezing 2 lemons. Mix well to combine. Finally add the lemon zest obtained from 3 untreated lemons amd mix.
• Place a sheet of parchment paper on your round paking pan and pour the mixture. Level it with a spoon. Then bake it in a preheated oven at 180° (350F) for about 45 minutes. If you see that the cake is becoming too dark on top and may burn, turn off the oven but leave it inside until the time runs out. Once ready, remove the cake from the oven and let it cool before serving. Lemon Torta Caprese is even better if eaten the next day sprinkled with icing sugar.

TORTA CAPRESE

Steps:

• Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.
• Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.
• In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.
• In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites
• into the batter, then fold in the rest with a rubber spatula, so that no streaks remain.
• Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.
• Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.

TORTA CAPRESE AL LIMONE

Steps:

• Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
• Add lemon juice and melted butter, mix and combine.
• With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
• Gradually add and combine the eggs and sugar mixture with the dry ingredients.
• Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
• After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.

LEMON TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.