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January 05, 2004

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Deb

Wow! I love the combination of the almonds and the lemon, the cake sounds fabulous Alberto. The decoration is gorgeous, even though you know how easy it was, I think you deserve full credit and praise for it.
You know, I've never had success melting chocolate in the microwave. My microwave is the most basic you can buy, no settings, just a dial with time increments in minutes, it's very hard to control, so I still melt chocolate on the stove in a double boiler...sigh!
;-)

Wena

sigh... i seriously need to get :

microwave
oven

am SO deprived here in kuching for lack of good food around.

Alberto

Deb: Aw, you make me blush! About chocolate and microwaves: on mine I use first a medium setting. I used the full blast setting once and ended with... burned chocolate crumbs :-(

Wena: no good food in Kuching? from your blog I had a different impression ;-)))

gennarino

In un libro comprato ieri, sui dolci tradizionali italiani, ho trovato questa storia dell'origine della torta caprese. Romanzata, forse. Ma carina. E merita, secondo me, di essere raccontata.
Per la traduzione ci pensi tu, che io so' terrone e gnurante. Come forse ricorderai... ;-)

Diffusa, oltre che a Capri,
soprattutto nella Penisola sorrentina e in costiera amalfitana, sarebbe un'involontaria creazione della pasticceria moderna caprese, risalente agli anni Venti del secolo scorso. La scrittrice sorrentina Cecilia Coppola ne racconta la storia nel suo libro Zeppole,struffoli e chiffon rosso: il cuoco Carmine di Fiore dimentico' di mettere la farina in una torta di mandorle che stava preparando per tre malavitosi americani giunti a Capri per acquistare una partita di ghette per Al Capone. Il risultato fuo cosi' buono che i tre americani ne pretesero la ricetta e Di Fiore, battezzatala "caprese", inizio' a produrre la torta con regolarita', avendo in poco tempo grande successo e molti proseliti.

Un saluto, a presto! :-)

Alberto

Grazie per l'interessante "background" malvitoso Teresa ;-))!

Teresa added some nice interesting historical background on the Caprese Cake I baked which I'll translate.

"The cake was probably first developed in the '20s by the chef Carmine di Fiore. He was preparing an almond cake for some "smart guys" who were in Capri to buy some clothing items (chaps I think is the English word) for Al Capone and forgot to add flour to the batter. The guys liked the cake so much that they asked for the recipe while Carmine went on to produce the cake under the name Caprese with great success"

This story would probably mean thet the original recipe is one I've seen but never tried where the cake fluffiness is obtined by whipped egg whites.

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