Torta Caprese al pistacchio

Tasty variations: Caprese pistachio cake

Caprese cake is a true cult, a simple but tasty dessert that is considered to be among the most important of Neapolitan cuisine. For this reason, many original variations of the caprese cake have been created; the Grotta Azzurra Gourmet pastry shop recommends the Torta Caprese with pistachio and white chocolate! A really tasty and delicious version, perfect to serve as a dessert at the end of a meal but also to accompany with a coffee. The caprese with pistachio is gluten-free and even better when tasted the next day.


100 g of pistachio flour

100 g of almond flour

3 medium eggs

100 g granulated sugar

100 g butter

100 g white chocolate

20 ml rum

1 teaspoon of vanilla extract

1 pinch of salt

Icing sugar to taste

Preparing Pistachio Caprese cake

Before starting, preheat the static oven to 170 degrees. Pour the sugar and whole eggs into a bowl. Add the vanilla extract and whip these ingredients with the help of an electric whisk, until you get a clear and foamy cream. Set aside the mixture for a few minutes.

In a saucepan, melt the white chocolate in a double boiler and, once melted, mix it with butter. Pour the melted chocolate and butter into the egg and sugar mixture, together with the rum, and continue to mix with the whisk so that everything is perfectly blended.

Gradually add both flours and finally a pinch of salt, lowering the power of the whisk to a minimum or simply using a wooden spoon.

Pour the dough into a round baking tray, lined with baking paper and bake at 170 °C in static mode for about 30 – 35 minutes. Before serving, let it cool completely and decorate the surface with icing sugar. Now you can enjoy one of the best variations of caprese cake!


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