Recipe Caprese cake, strawberries and mint


  • 180 g eggs
  • 165 g almond flour
  • 165 g sugar
  • 130 g dark chocolate
  • 65 g extra virgin olive oil
  • 20 g sliced ​​almonds
  • 10 g bitter cocoa
  • 600 g clean strawberries
  • 200 g sugar
  • 4-5 sprigs of mint
  • pectin
  • lemon
  • 100 g fresh cream
  • 10 g sugar
  • vanilla

Mounted eggs with sugar until frothy.
Add flush the oil, continuing to whip, until you have incorporated everything.
You do melt the chocolate.
Mixed almond flour and cocoa.
Incorporate in the egg mixture first the almond flour with cocoa, then the melted chocolate, always mixing with a spatula, gently, so as not to dismantle the dough.
Coated a springform pan (ø 18 cm) completely with baking paper.
Sprinkle the bottom of the mold with the almonds, then pour in the cake mixture and level it by beating the mold a little on a surface.
Bake at 180 ° C for 30-35 minutes. Remove from the oven and let cool for 30 minutes, up to the heart.


Cut chopped strawberries.
Jumbled up sugar with 2 teaspoons of pectin. Collect everything in a saucepan with the juice of 1 lemon and 4-5 sprigs of mint and bring to a boil. Cook for about 20 minutes over medium heat, stirring occasionally.
Eliminate sprigs of mint and let cool.

Mounted the cream with the sugar and the seeds of 1 vanilla pod, then mix it with 1 tablespoon of jam, to obtain a variegated effect.
Cut the cake in half, fill it with the jam and decorate it with flowers as desired. Serve with the variegated cream on the side.

Recipe: Giulia Rota, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada


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