John Myers
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Torta Caprese with Ginger Ice Cream
The perfect torta caprese with ginger ice cream recipe with a picture and simple step-by-step instructions.
For the Torta Caprese:
- 5 piece Eggs
- 200 g Sugar
- 100 g Almond flour
- 100 g Sliced almonds
- 250 g Butter
- 250 g Dark chocolate
For the ginger ice cream:
- 6 piece Egg yolk
- 100 g Sugar
- 230 Milliliters Whole milk
- 460 Milliliters Whipped cream
- 3 tablespoon Candied ginger
- 1 teaspoon Ginger powder
- 1 teaspoon Fresh ginger
Torta Caprese
- Preheat the oven to 170 degrees and divide the sugar into two bowls. Cut the butter into pieces in one of the bowls and mix with a mixer until it has a creamy consistency. Then separate the eggs and add the yolks to the butter-sugar mixture. Put the egg white in the other bowl.
- Beat the egg whites until stiff and at the same time melt the chocolate in a water bath until it is creamy and without lumps. Let the melted chocolate cool down briefly and then add to the butter mixture, add the almonds and almond flour and mix.
- When the mixture is homogeneous, add the egg white very slowly, being careful not to mix it in such a way that the air is knocked out. Bake the cake for about 35 minutes. If you want it to be firmer and less soft inside, leave it in the oven for 45 minutes.
Ginger ice cream
- First, beat the sugar and egg yolks together until they are pale and fluffy. Then add the milk and cream and heat on a very low heat. Be careful not to boil the mixture and stir constantly. After the mixture has thickened, sieve through a fine sieve and add fresh ginger.
- Mix the candied ginger and the ginger powder together in a bowl until the candied ginger is covered with the powder, then add this mixture to the cream. Freeze everything for 3-4 hours and then puree with a blender or hand blender. Repeat this process 3 times.
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