Chocolate Caprese Cake

Method

1. Preheat the oven to 180 ºC.
2. Work the softened butter with whisks or a spatula until you obtain a smooth paste.
3. Gradually add the icing sugar and beat until fully incorporated.
4. In a separate bowl, lightly beat two whole eggs and one yolk.
5. Incorporate the egg mixture into the bowl of butter very gradually.
6. It is important to add a small amount each time and not add the next one until the previous one has been fully incorporated into the batter.
7. Sift the cocoa powder and gently mix it with a rubber spatula.
8. Next, add the almond flour in four batches, stirring gently with the spatula.
9. If desired, you can add a little liqueur or some essence to give it an aromatic touch.
10. Separately, whip the two egg whites with the sugar until stiff peaks form, until you obtain a firm and shiny meringue.
11. Add the whipped egg whites in two or three batches and stir gently.
12. Line the tin with baking paper and grease it with butter.
13. Transfer the batter to a piping bag.
14. Bake at 180 ºC, with top and bottom heat, for 30-35 minutes.
15. Leave the cake to cool inside the oven with the door half open.
16. Do not remove it from the tin until it is completely cool.
17. Once cool, carefully remove it from the tin so that it does not break.
18. Decorate it with icing sugar on top.
19. It is customary to leave part of it without sugar using a stencil.
20. Arrange the flaked almonds in a circle around the edges of the cake.