I ate White Chocolate Torta Caprese in a restaurant in Milan and I really liked it, maybe more than the traditional caprese cake made with the dark chocolate. So I asked to give me the recipe for this Italian dessert that comes directly from the island of Capri.
You will see that it’s quite easy to make it. White Chocolate Torta Caprese – in Italy is called also Torta Caprese Bianca – is a cake made without flour, so it’s suitable for those who have to eat gluten-free. In addition to white chocolate, you need almonds, eggs, butter, lemons and above all limoncello liqueur that gives the cake a delicious flavor.
You don’t know limoncello? I’is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples. Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons.
White Chocolate Torta Caprese is a cake that is even better if eaten the next day, which is definitely a bonus because you can prepare it in advance. But please, sprinkle the icing sugar just at the last moment, before serving.
White Chocolate Torta Caprese Recipe
- 200 g (7 oz) of peeled almonds
- 150 g (5,2 oz) of white sugar
- 150 g (5,2 oz) of butter
- 200 g (7 oz) of white chocolate
- 3 lemons
- 5 eggs
- 1 small glass of limoncello
- icing sugar
Begin to make White Chocolate Torta Caprese Recipe whisking white chocolate and almonds in a mixer (1). Add sugar and butter (3-4) and continue to blend the ingredients.
Move the mixture into a bowl and add the eggs one at a time (4). Add limoncello (5), grated zest of 3 lemons (6) and 3 tablespoons of lemon juice. Stir until the mixture is perfectly homogeneous.
Take a cake pan of 26 cm in diameter (about 10 inches). Cover it with wet and squeezed baking paper. Then pour the mixture of white chocolate torta caprese (7) and bake it in a preheated oven at 180° (350F) for about 45 minutes (8). If you notice that the cake is becoming too dark 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 rest until the next day. Serve it sprinkled with icing sugar (9).