It is a very retro dessert, one of those with the nostalgic taste that reminds you of childhood. It has no particular origin or history, it is simple, easy and genuine. In vogue especially in the 70-80s, it is one of those inevitable recipes in the cookbooks of almost all mothers and grandmothers.
Time of realization: 1 30 hours and minutes
Degree of difficulty (from 1 to 5): 2
Die: 16x16 cm
Ingredients
For the base
50 g of butter
80 g of sugar
80 g thick white yogurt (Greek type)
80 g flour
2 medium yolks
1 pinch of salt
4 g of baking powder
½ teaspoon of vanilla extract
a handful of coarsely chopped walnuts
For the meringue
2 medium egg whites
80 g of sugar
½ teaspoon of vanilla extract
For the jam
150 g of strawberries
75 g of sugar
5 g of pectin
½ teaspoon of lemon juice
Procedure for making the Capriccio di dama
Whip the butter with the sugar, add the egg yolks, one by one, and the yogurt, always whipping at low speed. Add the salt, baking powder and vanilla and finally the flour, you get a fairly thick dough. Line the mold with parchment paper and pour the dough into it, distribute it evenly and sprinkle with the walnuts. Bake at 160 ° C for 35-40 minutes.
For the jam
Blend all the ingredients together, put on the fire for 5 minutes and pass through a sieve to remove the seeds. A ready-made jam can also be used.
For the Swiss meringue
Put the egg whites in a bain-marie with the sugar and bring them to 70 ° C, always turning. Remove from the water and whip the meringue until cool. Flavor with vanilla.
Remove the base and let it cool for a few minutes.
Put the jam and meringue on top. Put back in the oven with only the above heating element on for about ten minutes to dry and slightly color the surface of the meringue. Turn off the oven and leave the cake inside with the door in the slot for another 10 minutes. Serve at room temperature.
The recipe was made by Lyuba Radeva.
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