Homemade neapolitan cake
At school during snack time, you surely devoured a Neapolitan cake when you were little ;-) Well, today we offer you to make it in a maxi version and, above all, homemade! 1 chocolate sponge + 1 vanilla sponge + 1 glaze, all covered with chocolate sprinkles. Not to forget the ganache between all these layers, of course :-) So, make this extra moist and indulgent dessert with our written instructions / photos / video. An opportunity for you to recreate this recipe with ease and without missing a crumb :-)
Ingredients
Materials
- 1 electric mixer
- 2 square molds 20x20 cm
Preparation
Prepare the sponge cakes: Beat the egg whites until stiff and set aside.
Beat the sugar with the egg yolks until pale.
Incorporate the flour, cornstarch, and baking powder. Then, gently fold in the egg whites with a spatula.
Divide the batter in two: in the first bowl, incorporate the cocoa powder. In the second bowl, incorporate the vanilla.
Pour the two mixtures into two buttered molds and bake for 15 minutes at 180°C (350°F). Remove from the oven and let the two sponges cool.
Prepare the chocolate ganache: bring the cream to a boil and pour it over the chocolate, mixing until you achieve a smooth texture.
Assemble: Place the two sponge cakes one on top of the other, align them, and cut them in half to obtain 4 equal pieces.
Place half of the vanilla sponge on the serving plate, then spread chocolate ganache on top. Cover with half of the chocolate sponge and spread chocolate ganache on top again.
Cover with the second half of the vanilla sponge. Spread chocolate ganache on it again. Finally, cover with the second half of the chocolate sponge, upside down.
Prepare the glaze: Beat the milk and gradually add the icing sugar until you achieve a toothpaste-like texture.
Spread the glaze on top of the cake, sprinkle with chocolate sprinkles, and refrigerate the cake for 1 hour.
Trim the edges of the cake neatly, and it's ready!
Observations
If you want to obtain 3 layers, you will need a 20x10 cm mold and a 20x20 cm mold. You will then need to divide the batter into 3 and keep 2/3 for the vanilla sponge and 1/3 for the chocolate sponge.
For the assembly, you should place the vanilla sponge first, then the chocolate ganache, the chocolate sponge, the chocolate ganache, the second vanilla sponge, and finally the glaze.
