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Italian cake recipes: white torta caprese with a thyme & honey buttercream





an icon of Italian cake recipes: white chocolate (or persimmon) white caprese cake with a thyme infused honey buttercream.

 

Italian cake recipes: white chocolate (or persimmon) white caprese cake with a thyme infused honey buttercream.

 

 

maker fair

Did you know you can fry with sun rays? Did you know there are 3d parachute simulators? Did you know there are dog collars that will read your puppy’s data, understand if he is hungry and eventually give him the chow? Did you know you could download and print a mega car-racing track for your kids? Did you know there are dresses that play sounds by the body movement? Did you know there are robots that can play rock music?

I love Maker Faire. It restores my faith in humanity: so many interesting and passionate people.

I met the etsy Italian team (go girls!). I shopped at Efesti, a group of smart guys gathering all those hard-to-find-and-once-you-find-them-you-fall-in-love-with-them Italian artisans online.

And I obviously had some fun in the food pavilion.

 

Italian cake recipes

Back in the kitchen, with a far less technological recipe.

Mixer and oven: oldies but goodies.

I made one of the most iconic Italian cake recipes: the caprese cake. There’s a dark chocolate version, there’s a white chocolate version and there’s my persimmon version, all delicious.

You can use this recipe for both the white and the persimmon options.

 

white torta caprese with a thyme & honey buttercream
 
author:
recipe type: Italian cake recipes
cuisine: italian
serves: 1 cake
ingredients
  • 9 inch pan
  • 4 eggs
  • ½ teaspoon of cornstarch
  • 2 cups of almond flour (or ground almonds)
  • ¾ cup of sugar
  • 1.5 cups of white chocolate (for the classic recipe) or persimmon pulp (one medium fruit).
  • 1 cup of melted butter, room temperature
  • 1 tablespoon of baking powder
  • 1 teaspoon of vanilla extract
  • 2 pinches of salt
  • glaze
  • 4 tablespoons of honey
  • 1 cup of unsalted butter
  • 2 thyme sprigs
how to
  1. Preheat oven at 350°F.
  2. Whip the egg whites, a pinch of salt and the cornstarch until light and fluffy.
  3. {If you're using white chocolate water bath it until creamy.}
  4. Mix all the other ingredients in a bowl. Including sashed persimmon pulp or melted white chocolate.
  5. Add the egg whites, a tablespoon at the time, and delicately incorporate them into the dough. The more delicate and vertical the movement, the softer and airy your cake will be.
  6. Pour the dough in the cake mold and bake at 350°F for 15 minutes, then at 320°F for 15 minutes more.
  7. Remove the cake from the oven and let cool.
  8. Meanwhile put honey in a pot. Add a few thyme sprigs and bring to a boil.
  9. Bring back to room temperature.
  10. Whip room temperature butter and honey until creamy.
  11. Glaze the cake and decorate it with thyme sprigs.

 

 

maker faire rome

 

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13 Comments

  1. This cake is so lovely and enticing! I have never baked with persimmons. That will have to change!

  2. What a pretty sounding dessert! The combo of honey, thyme and persimmon sounds amazing, and so creative!

  3. I am salivating just looking at this picture of the cake. Sounds scrumptious! Love that you used almond flour instead of white flour. I am definitely trying this one soon!

  4. This looks so beautiful, I am not sure I could eat it. who am I kidding?! I would eat it in a New York minute!

  5. Lovely recipe! I don’t think I’ve had a persimmon, or Sharon fruit, for ages, although I did see them growing in Cyprus a few years ago.

  6. I love persimmons, this torta sounds wonderful, and a love the addition of thyme in the glaze, yum!

  7. This sounds really yummy! I have never had persimmons but have heard they are delicious!

  8. Wow this sounds really interesting, I’ve never seen anything like it! Sounds delicious, and lovely photo 🙂

  9. This cake is so gorgeous! Once again you wow me with stunning photography and creative recipes!

  10. When I was young we had a persimmon tree in our yard. My mother used to make cakes and jellies with them. This brings back a lot of memories and looks so delicious.

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