Ingredients
- FOR THE BASE
- 200 g white chocolate Emilia Zaini
200 g blanched almonds
120 g powdered sugar
50 g potato starch
2 organic lemons
50 ml almond oil
30 ml Limoncello
5 eggs at room temperature
60 g caster sugar
8 g baking powder
1 baking powder
TO DECORATE
150 g white drops Emilia Zaini
40 g candied lemon zest
30 g powdered sugar
4 sugared eggs (optional)
Directions
Protip
It is preferable to serve the Caprese cake a few hours after cooking, to better appreciate its typical aroma when tasted. It is a natural combination with fresh unsweetened whipped cream or with fiordilatte ice cream
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