Napolitan cake
Dessert · Total time : 1 h 20 · Prep : 1 h · Cook : 20 min · 6 servings
Allergens : Gluten, Milk
Ingredients
For 6 servings
- 4 4 Egg(s)
- 130 g 130 g Sugar powder
- 200 g 200 g Melted butter
- 250 g 250 g Flour
- 1 1 pinch(s) Salt
- 1 sachet 1 Bag Chemical yeast
- 1 c. à café 1 teaspoon Cacao powder unsweetened
- 1 c. à soupe 1 tablespoon Vanilla aroma
- 75 75 Black chocolate
- 60 ml 60 ml Whole liquid cream
- 100 g 100 g Ice sugar
- 2 c. à soupe 2 tablespoons Milk
- Vermicelle(s)
Method
- 1.Preheating the oven
- 2.Preheat your oven to 180°.
- 3.Mixing eggs and sugar
- 4.In a container, mix eggs and sugar.
- 5.Make butter
- 6.Melt butter 1 minute in the microwave.
- 7.Addition of melted butter
- 8.Add melted butter to the egg sugar mixture.
- 9.Adding flour and salt
- 10.Gradually add the flour, yeast and pinch of salt previously sieved.
- 11.Pulp division
- 12.Weigh the dough and divide it into 2/3 and 1/3 in two separate containers.
- 13.Adding flavours
- 14.Pour the remaining 1/3 cocoa into the container containing 2/3 of dough, the vanilla flavour and the remaining 1/3.
- 15.mixture
- 16.Mix each pasta separately.
- 17.Moulding
- 18.Butter the mussels and pour the vanilla paste into the largest mussel, and cocoa paste into the smaller mussel.
- 19.Cooking
- 20.Cook the 2 genoese 15 to 20 minutes at 180 °.
- 21.Finish
- 22.At the outlet of the oven, demolish the genoese and let them cool
- 23.For Genoese
- 24.Once warm cut the vanilla genoise into two equal pieces of 12 cm x 24 cm.
- 25.Preparation of chocolate
- 26.Cut the chocolate into squares.
- 27.Cooking cream
- 28.Bring the cream to a boil.
- 29.Adding chocolate
- 30.From the first broths pour the cream over the chocolate gradually mixing between each intake to preserve a smooth ganache.
- 31.Cooling
- 32.Then cool to room temperature.
- 33.Assembly
- 34.Then mount the Neapolitan by alternating genoise vanilla, ganache, genoise cocoa, ganache, genoise vanilla. Turn the last Genoese so as to have a smooth surface on top.
- 35.Tip
- 36.So that the Neapolitan is straight you can cut the top "crust" of Genoise with a large bread knife before mounting.
- 37.Rest in the refrigerator
- 38.Put the Neapolitan in the refrigerator for about 30 minutes, during which time you can prepare the icing by mixing milk and ice sugar.
- 39.Ice
- 40.After 30 minutes icing and sprinkle with chocolate vermicelli.