Analysis of information sources in references of the Wikipedia article "Torta caprese" in English language version.
translation: "The caprese cake is the typical dessert of Capri. Its origin is somewhat controversial. Tradition has it that its creation happened by chance in a craft workshop of the island in the twenties. It seems that the pastry chef had forgotten to put the flour in an almond cake, ordered by some tourists. A delicacy came out of it, a soft cake in the center and crunchy outside, much appreciated by those tourists and then depopulated and become famous all over the world. In fact, the caprese cake, very delicate in taste, is extremely simple in its preparation and, not providing the use of flour, is also suitable for coeliacs. Add 200 g of butter with 200 g of sugar, then add 6 egg yolks, already slightly beaten. When the mixture is homogeneous, add 300 g of almonds, finely chopped and 200 g of dark chocolate, finely chopped or melted in a bain-marie, a teaspoon of baking powder and half a cup of aromatic liqueur. Finally, beat the egg whites with a pinch of salt. Then, a round mold (27 cm diameter) is buttered, lined with baking parchment and the mixture is distributed, leveling it with a spatula. It should be cooked for 50 minutes at 180 degrees. Once baked, the cake should be turned over on a plate and allowed to cool. Before serving it should be sprinkled with powdeered sugar. Many variations on the market outside the island, according to the taste and imagination of pastry chefs."
translation: "The caprese cake is the typical dessert of Capri. Its origin is somewhat controversial. Tradition has it that its creation happened by chance in a craft workshop of the island in the twenties. It seems that the pastry chef had forgotten to put the flour in an almond cake, ordered by some tourists. A delicacy came out of it, a soft cake in the center and crunchy outside, much appreciated by those tourists and then depopulated and become famous all over the world. In fact, the caprese cake, very delicate in taste, is extremely simple in its preparation and, not providing the use of flour, is also suitable for coeliacs. Add 200 g of butter with 200 g of sugar, then add 6 egg yolks, already slightly beaten. When the mixture is homogeneous, add 300 g of almonds, finely chopped and 200 g of dark chocolate, finely chopped or melted in a bain-marie, a teaspoon of baking powder and half a cup of aromatic liqueur. Finally, beat the egg whites with a pinch of salt. Then, a round mold (27 cm diameter) is buttered, lined with baking parchment and the mixture is distributed, leveling it with a spatula. It should be cooked for 50 minutes at 180 degrees. Once baked, the cake should be turned over on a plate and allowed to cool. Before serving it should be sprinkled with powdeered sugar. Many variations on the market outside the island, according to the taste and imagination of pastry chefs."
