Classic Neapolitan

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Classic Neapolitan

 Classic Neapolitan

Ingredients  Classic Neapolitan

Number of persons




For the genoi

2 eggs

225 g flour

250 g sugar

100 g of softened butter

50 g cocoa

1 teaspoon of baking soda

25 cl of milk

1 tablespoon of lemon juice

Preparation  Classic Neapolitan

Total time : 1h40

Preparation: 50 min

Cooking: 50 min

First of all the chocolate sponge cake:

Preheat the oven to 180 ° C (thermostat 6). Butter or put baking paper in a rolling dish (rectangular).

Pour the lemon juice into the milk.

In another bowl, whip the softened butter and half the sugar (125 g) to obtain a creamy mixture. Add the eggs one by one, beating then the rest of the sugar.

Sift together the flour, baking soda and cocoa. Beating well, add in the eggs and sugar, half the milk, half the flour-cocoa-baking soda mixture, the rest of the milk and the rest of the flour-cocoa-baking soda.

Pour the preparation into the mold and cook for about 15 minutes (watch the cooking carefully).

Unmold the cake and let cool.

Plain sponge cake:

Preheat the oven to 210 ° C (Thermostat 7).

Butter or put parchment paper in 2 rolling dishes, if possible of the same surface as that for the chocolate sponge cake.

In a salad bowl, pour the egg yolks, the sugar and the sachets of vanilla sugar.

Stir well until the mixture clears up.

Add the sifted flour and mix well.

Add the melted butter then the firm snow whites.

Pour the preparation into the 2 dishes and brown in the oven for 5 to 10 minutes (it is the same dough as for the rolled cookies so it should not be dry) moisten 2 tea towels and put sugar on them so that the dough does not does not stick.

Take them out of the oven and place them on the tea towels and let cool.

Melt the dark chocolate with the butter in a double boiler.

Spread half the ganache on one of the two plain sponge cake, stack the chocolate sponge cake on top.

Spread the rest of the ganache on top and place the other plain sponge cake on it.

Spread the white chocolate and melted butter in a bain-marie over it, sprinkle with cocoa or icing sugar and enjoy!

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