Neopolitan Cake
Ingredients
230 g almond flour
200 g brown sugar
4 eggs
2 vanilla pods
10 g vanilla extract
60 g cream
200 g butter
100 g flour
6 g fresh yeast
2 g salt
6 egg whites
80 g sugar
170 g cream
230 g milk chocolate
140 g ice cream
milk
chocolate vermicelli
200 g almonds
120 g sugar
2 g salt
2 vanilla pods
Instructions
STEP 1/6
Preheat the oven to 150 degrees convection heat
STEP 2/6
mix the 4 eggs with the brown sugar in the bowl of a speed 3 robot for 1 minute, add the almond powder, cream, baking powder, flour and salt
Melt the butter with the vanilla split in 2 and pour then combine with mixture speed 4 for 2 mins
Beat the egg whites speed 6 with the sugar incorporate in 3x then fold in sugar and egg mixture delicately with a spatula
Spread the preparation in 2 frames 2cm thick and the rest of the preparation add cocoa about 15gr and mix then spread in a frame 1cm thick. Bake for 30 mins
STEP 3/6
Melt the chocolate and heat the cream then incorporate it 3x into the chocolate with a spatula
STEP 4/6
Mix the icing sugar and milk using the whisk, speed 6
STEP 5/6
Mix the sugar with the almonds in a saucepan and heat until the colour is caramel
Spread on parchment paper on a baking tray and let cool completely
Then break into pieces and put in the food processor with the vanilla pods and the salt then mix.
STEP 6/6
Lay a vanilla biscuit on the serving dish
Thinly spread the ganache
Lay the cocoa biscuit
Thinly spread the ganache
Pipe the praline
Lay the vanilla biscuit
Spread the glaze thinly and sprinkle with vermicelli
Chill and trim to have clean edges
Serve
Neopolitan Cake
Ingredients
230 g almond flour
200 g brown sugar
4 eggs
2 vanilla pods
10 g vanilla extract
60 g cream
200 g butter
100 g flour
6 g fresh yeast
2 g salt
6 egg whites
80 g sugar
170 g cream
230 g milk chocolate
140 g ice cream
milk
chocolate vermicelli
200 g almonds
120 g sugar
2 g salt
2 vanilla pods
Instructions
STEP 1/6
Preheat the oven to 150 degrees convection heat
STEP 2/6
mix the 4 eggs with the brown sugar in the bowl of a speed 3 robot for 1 minute, add the almond powder, cream, baking powder, flour and salt
Melt the butter with the vanilla split in 2 and pour then combine with mixture speed 4 for 2 mins
Beat the egg whites speed 6 with the sugar incorporate in 3x then fold in sugar and egg mixture delicately with a spatula
Spread the preparation in 2 frames 2cm thick and the rest of the preparation add cocoa about 15gr and mix then spread in a frame 1cm thick. Bake for 30 mins
STEP 3/6
Melt the chocolate and heat the cream then incorporate it 3x into the chocolate with a spatula
STEP 4/6
Mix the icing sugar and milk using the whisk, speed 6
STEP 5/6
Mix the sugar with the almonds in a saucepan and heat until the colour is caramel
Spread on parchment paper on a baking tray and let cool completely
Then break into pieces and put in the food processor with the vanilla pods and the salt then mix.
STEP 6/6
Lay a vanilla biscuit on the serving dish
Thinly spread the ganache
Lay the cocoa biscuit
Thinly spread the ganache
Pipe the praline
Lay the vanilla biscuit
Spread the glaze thinly and sprinkle with vermicelli
Chill and trim to have clean edges
Serve