Torta Di Caprese Recipe | Michèle Girault
Experience the elegance of Torta Di Caprese. A recipe by Michèle Girault at The Cook's Cook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookscook.com.
Cooking tools:
- Springform pan
- Parchment paper
- Oven
- Double boiler
- Baking sheet
- Food processor
- Mixing bowl
- Whisk
- Spatula
- Sifter
- Skewer
- Cooling rack
- Stove
- Measuring cup
- Measuring spoon
- Saucepan
- Spoon
- Kitchen towel
Ingredients
- 170 g/6 oz unsalted butter, at room temperature
- 170 g/6 oz plain chocolate, good quality
- 170 g/6 oz icing sugar
- 85 g/3 oz whole skin on almonds
- 85 g/3 oz whole skin on hazelnuts
- 25 g/1 oz potato starch
- 148 g/5 oz eggs whites
- 85 g/3 oz egg yolks
- 14 g/½ oz cocoa powder
- 4 g/½ tsp baking powder
- ½ vanilla pod or a tsp of vanilla extract
- pinch of salt
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