Capriccio di dama, or checkers whim, it is a very retro sweet, 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 70s and 80s, it is one of those recipes that are inevitable in the cookbooks of almost all mothers and grandmothers.

Production time: 1 hour and 30 minutes
Degree of difficulty (from 1 to 5): 2
Mold: 16×16 cm

For the base
50 g of butter
80 g of sugar
80 g of thick white yogurt (Greek type)
80 g of flour
2 medium egg 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

sweet checkers whim from above

Procedure to make the Capriccio di dama

Beat the butter with the sugar, add the egg yolks, one by one, and yogurt, always whipping at low speed. Put the salt, baking powder and vanilla and finally the flour, you get a fairly thick dough. Coat the mold with parchment paper and pour into the mixture, spread 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 heat for 5 minutes and pass through a sieve to remove the seeds. A ready-made jam can also be used.

For the Swiss meringue
Bake the egg whites with the sugar and bring them to 70 ° C, stirring constantly. Remove from water and whip the meringue until cool. Aromatize with vanilla.
Remove the base from the oven and let it cool for a few minutes.

piece of capriccio di dama with meringue

Put the jam and the meringue on top. Put back in the oven with only the resistance above for about ten minutes to dry and lightly color the surface of the meringue. Turn off the oven and leave the cake in with the slot door for another 10 minutes. Serve at room temperature.
The recipe was made by Lyuba Radeva.

Capriccio di dama, or checkers whim ultima modifica: 2019-07-04T17:57:22+02:00 da Marco Spetti
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