Torta Caprese
An Italian cake with Capri origins made with almonds, beaten egg whites and rum.
Equipment
- Oven
- Mixer
- Blender
- Circular Baking Pan
Ingredients
- 9 oz skinless almonds
- 8 oz cacao powder
- 6 whole eggs
- 1 tbsp baking powder
- 8 oz unsalted butter
- ½ tsp salt
- 9 oz sugar
Instructions
Ingredient Prep:
- Seperate the egg yolks from the egg whites for all 6 eggs.
- Blend the almonds into a fine consistency slightly more chunky than a powder.
- Melt the butter in a microwave.
Batter:
- Preheat the oven to 355°
- Add the salt to the egg whites and mix them for approximately 3-5 minutes. The goal is to fluff up the egg white into a cotton candy type puffiness. When finished, set the bowl to the side.
- In another bowl, add the egg yolks and sugar and mix well.
- Add the butter and then the cacao powder mixing well.
- Add the baking powder and rum and continue mixing.
- Add the blended almonds and mix well.
- Add the fluffed egg whites however DO NOT use the mixer to mix. Instead, use a spatula to mix.
- Place a sheet of wax paper in the baking pan and pour in the batter.
- Bake for 45 minutes.
- Once finished removed from the oven and wait 20-30 minutes for the cake to cool down. Sprinkle powdered sugar on top if desired. Buon Appetito!
