How to make
The easiest way to peel almonds is to soak them in boiling water for 2-3 minutes. After that, strain and with a slight squeeze of the nut, the shell is separated immediately. Dry on a napkin for 10 minutes.
Grind the almonds in a blender with a tablespoon of sugar.
In bowls separate the whites from the yolks. Add the sugar to the yolks and beat with a mixer into thick cream.
Beat the egg whites with a pinch of salt, until a white mixture is obtained. In another bowl, put the almond flour, the starch (I wrote that it can be replaced with wheat, but the potato cake becomes tastier) and baking powder. Melt and slightly cool the butter. Pour it in a trickle over the beaten yolks.
Add the dry mixture in portions, by stirring with a spoon. Add less of the egg whites and mix, until they are well mixed into the mixture.
Flavor with three tablespoons limoncello and the grated peel of one lemon. Wet and squeeze out a piece of baking paper. Line a 9.5″ (24 cm) cake pan a removable bottom with the paper. Pour the mixture and level it out.
Bake the Caprese Cake with Limoncello at 360°F (180°C) in a preheated oven with a fan for about 30-35 minutes.
Do not bake it for too long, the inside should remain slightly moist. Sprinkle the baked cake with powdered sugar and cool it on a wire rack!
Very, very tasty! Enjoy!
