Strawberries, vanilla and chocolate Capri cake

When I was kid we had this Capri ice cream, with vanilla, strawberries and chocolate…What a combination!
This cake is an amazing summer treat. It’s origins are not from Capri island, I’ve already shared the Caprese cake recipe but I guess the original Capri ice cream was  inspired by summer, sea and this amazing Italian island.

So, before the summer is gone, make this amazing cake and enjoy…

Strawberry, vanilla and chocolate 
Capri cake


Ingredients:

Biscuit
(make 4 layers, 3 egg whites each)

  • 12 egg whites
  • 250 g ground walnuts
  • 3 tbsp flour
  • 300 g sugar
  • 150 g chocolate
Vanilla filling
  • 12 egg yolks
  • 150g sugar
  • 80g corn starch
  • 80g vanilla flavored pudding powder
  • 1 liter of milk
  • 300g butter
Strawberry filling
  • 500 g strawberries, fresh or frozen
  • 120 g strawberry flavored pudding powder
  • 300 ml water
  • 150 g sugar
For biscuit mix the egg whites, add sugar and mix until firm. Add walnuts and flour, gently fold in and bake for 15-20 minutes on 180 degrees. Bake four layers, using 3 egg whites for each. I usually mix 6 egg whites, divide the batter on two baking pans and bake one at a time.You can mix all 12 egg whites at once, but I don’t like the them staying too long. Cool down.
Melt the chocolate, and spread it over the 3 biscuit layers.

Leave it to harden.

For vanilla filling mix egg yolks with sugar. Add corn starch and vanilla pudding powder and mix well. 
Bring milk to boil, than add it to egg yolk mixture. 
Return to heat and cook it until it becomes creamy and firm. Cover with plastic wrap and leave it to cool down completely. Mix butter until fluffy and add it to vanilla cream.
For strawberry filling, put strawberries (chop it to smaller pieces if they are too big), sugar and water to boil. Mix the pudding powder with some water and add to the strawberries. Cook for few minutes.

Put the first layer with chocolate side up, and spread 1/3 of vanilla filling.

On top, spread the 1/3 of strawberries filling.
Repeat with the rest, covering the cake with the biscuit without chocolate (I always forget about this, and spread the chocolate over the all 4 biscuits. Than, I just put the chocolate side down).
Leave it overnight to harden and decorate. It is suitable for fondant decorations. There is a version of this cake with meringue base, but I prefer this one. 
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