LEMON TORTA CAPRESE AUTHENTIC RECIPE
Lemon Torta Caprese is an Italian sweet cake, very soft and with an intense lemon flavor. In Italy it's often called Torta Caprese Bianca (White Caprese Cake) so as not to confuse it with the traditional variant made with dark chocolate. Lemon Torta Caprese, in this case, is made with white chocolate, almond flour and lemons. We recommend that lemons are organic and untreated, as you will have to use their zest. Torta Caprese is a cake without flour and therefore gluten free. It was born in the early 1900s by mistake of a pastry chef from the Isle of Capri. It was a resounding success for its very soft and very tasty texture. This Torta Caprese with white chocolate and lemon is a cake that is even better if eaten the next day, which is definitely a bonus because you can make it ahead of tima. Sprinkle it with icing sugar just before serving.
Provided by Recipes from Italy
Categories dessert recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 100 g, Calories 439 cal
DARK CHOCOLATE ALMOND ROCKS
Dark chocolate almond rocks for a mouthful of sweet nutty goodness!
Provided by Artystique
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 28m
Yield 20
Number Of Ingredients 2
Steps:
- Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
- Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
- Chill until set, about 10 minutes.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g
LEMON KISS COOKIES
Steps:
- In large bowl, beat butter, 3/4 cup sugar and lemon extract until light and fluffy. Add flour and almonds; beat at low speed until well blended. Cover; refrigerate at least 1 hour for easier handling.
- Preheat oven to 375 degrees F (190 degrees C).
- Shape scant tablespoons dough around each kiss, covering completely. Roll in hands to form ball. Place on ungreased baking sheet. Bake for 8-12 minutes until set and bottom edges are light golden brown. Cool 1 minute; remove to rack and cool completely. Sprinkle cookies with confectioners' sugar.
- In small pan, melt chocolate squares and stir in oil until smooth. Drizzle over each cookie.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.6 g, Cholesterol 13.3 mg, Fat 7.9 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 36.8 mg, Sugar 3.9 g
CREAMY LEMON ALMOND PASTRIES
I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture., Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down, 2 inches apart, on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment., Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 148mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
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