Torta caprese: the recipe
One of the symbols of Campania's pastry tradition: an iconic cake known for the contrast between a thin, crisp crust and a soft, dense, moist heart.
This recipe is freely inspired by, or adapted from, the balance of Maestro Iginio Massari.
At a glance
- Number of pieces: 1
- Weight per piece: 971 g
- Actual dough weight: 965 g
Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator
Ingredients
Quantities for 1 piece of 971 g, kitchen at 22 °C
Montaggio albumi
- Egg whites105 g
- Sugar25 g
Montaggio
- Butter167 g
- Sugar142 g
- Honey17 g
Impasto
- Wheat flour (W100)42 g
- Egg yolks80 g
- Unsweetened cocoa powder17 g
- Almond flour167 g
- Baking powder3 g
- Chocolate chips200 g
Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator
Method
- Montaggio albumi (10 min)
- Con le fruste, montare a neve gli albumi con lo zucchero, fino a una massa lucida e compatta.
- Montaggio (10 min)
- Usare la planetaria con lo scudo e montare il burro, lo zucchero e il miele (di acacia).
- Impasto (15 min)
- Tostare leggermente la farina di mandorle.
- Setacciare le polveri (farina, farina di mandorle, lievito chimico e cacao).
- Aggiungere alla massa montata i tuorli gradualmente, alternandoli alle polveri.
- Unire le gocce di cioccolato.
- Per ultimo amalgamare delicatamente gli albumi montati a neve.
- Cottura (40 min)
- Imburrare e infarinare una teglia.
- Colare l'impasto senza smontarlo.
- Una volta fredda, spolverare la torta con zucchero a velo, usando una mascherina per decoro.
Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator
Baking
- conventional oven, without steam
- Overall temperature: 163 °C
- Time: 40 minutes
The calculator adapts baking times to the weight of your pieces. Open the calculator
Want to change something?
Open the calculator