Origin Italy | ||
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Similar Pastiera, Crostata, Caprese salad, Ciambella, Rum baba | ||
Torta caprese ricetta facile senza farina flourless caprese cake recipe
Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates.
Contents
- Torta caprese ricetta facile senza farina flourless caprese cake recipe
- Torta caprese video recipe
- History
- References
Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar. It is sometimes made with a small amount of Strega or other liqueur.
It has been referred to as "uno dei pasticci più fortunati della storia" (one of history's most fortunate mistakes).
Torta caprese video recipe
History
There are several apocryphal stories about the cake's origin. A legend told that an Austrian princess married to the king of Naples wanted the Sacher cake (an Austrian chocolate cake), but Neapolitan chefs didn’t know this recipe, so they improvised by using a typical Neopolital ingredient: almonds.
One is of a baker fulfilling an order for an almond cake by a few tourists at his bakery in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a delicacy. Another account ascribes the invention to two heirs of Austrian painter August Weber, who created it at the Strandpension Weber in the 1930s. Other accounts are recorded in the book Zeppole, struffoli e chiffon rosso by Cecilia Coppola.
Although its origins are unknown, several aspects of its creation are known. The cake was first created by the hospitality industry of the island of Capri and it was created primarily for tourists to the island. At first, it was likely served in tea rooms. As it became more popular, restaurants incorporated it into their menu.