Torta Caprese ORIGINAL handed down from MY GRANDMOTHER Recipe

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This cake recipe has been handed down to me caprese my maternal grandmother, the family of desserts do on important occasions, is a bit different from the traditional recipe because I add 1 \ 2 packet of yeast to make it more soft whir fully almonds so to be juicier and add to the mix a glass of home-made limoncello.

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Cost per recipe $7.32 view details
  • FOR 8 \ 10 PEOPLE
  • 200 grams of sugar
  • 200grammi butter
  • 200grammi of dark chocolate
  • 200 grams of shelled almonds (chop all kinds of flour)
  • 5 eggs
  • 3 tablespoons of flour razed
  • 1bicchierino of limoncello
  • 1 \ 2bustina of baking powder (dissolved in 1 \ 2 cup of milk)
  • sugar q.b.


  1. Preheat oven to 180 gradi.Frullare the almonds until they become flour, in the meantime melt the dark chocolate in a double boiler with the butter in food processor (or in a bowl), beat the eggs with the sugar for about 10 minutes until creamy compact, which will be added before the butter with the chocolate fondant (which will be dissolved in the meantime) and then slowly almonds (reduced to flour) a small glass of limoncello, the 3 tablespoons of flour (embed one at a time) and finally the 1 \ 2 packet of yeast dissolved in 1 \ 2 cup of milk), until it is a compound omogeneo.Imburrare and flour a round cake pan and put the average of the cake batter and bake for 40 minutes. In 30 minutes you should check the area with a stuzzicadenti.Quando the cake is ready remove from oven, allow to cool and remove the cake turning it around into a serving dish, sprinkle with icing sugar and then serve.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 500g
Calories 1549  
Calories from Fat 528 34%
Total Fat 61.4g 77%
Saturated Fat 9.8g 39%
Trans Fat 0.02g  
Cholesterol 931mg 310%
Sodium 309mg 13%
Potassium 863mg 25%
Total Carbs 218.99g 58%
Dietary Fiber 9.8g 33%
Sugars 204.63g 136%
Protein 44.65g 71%
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