Easy
1h15min
1h10min
6 to 8
Vanilla and raspberry Neapolitan cake with vanilla ganache recipe
An original recipe by Norohy
Utensils:
Cake mold
Spatula
Brush
Made with the products below :
1. Vanilla biscuit batter
Ingredients:
- 6 Eggs
- 250g Flour
- 250g Butter
- 240g Sugar
- 15g Norohy vanilla extract
- 10g Baking powder
Prep time: 20 min
Cook time: 40 min
Steps:
- Melt the butter.
- Mix with sugar and vanilla extract.
- Gradually incorporate the eggs.
- Gradually add the flour, mixing well, then incorporate the baking powder.
- Pour into a greased and floured cake mold, and bake for about 40 minutes at 356°F (180°C).
2. Raspberry biscuit batter
Ingredients:
- 2 Eggs
- 125g Flour
- 125g Butter
- 120g Sugar
- 4g Baking powder
- 50g Valrhona Raspberry Inspiration Fruit Couverture
Prep time: 20 min
Cook time: 30 min
Steps:
- Melt the butter and Raspberry Inspiration Fruit Couverture in a bain-marie.
- Mix with sugar.
- Gradually incorporate the eggs.
- Gradually add the flour, mixing well, then incorporate the baking powder.
- Pour into a greased and floured cake mold, and bake for about 30 minutes at 356°F (180°C).
3. Soaking syrup
Ingredients:
- 120g Sugar
- 150g Water
- 10g Norohy vanilla extract
Prep time: 15 min
Steps:
- Heat all ingredients together until a syrup is obtained.
- Using a brush, coat the biscuits when they come out of the oven.
4. Vanilla cream ganache
Ingredients:
- 150g Valrhona Ivoire 35% White Chocolate
- 90g UHT cream 30%
- 10g Norohy vanilla extract
Prep time: 15 min
Rest time: 1h
Steps:
- Boil the cream with vanilla extract.
- Melt the Ivoire 35% white chocolate in a bain-marie and mix together.
- Let crystallize in the refrigerator for one hour.
5. Vanilla glaze
Ingredients:
- 100g Icing sugar
- 15g Water
Prep time: 5 min
Steps:
- For the glaze, mix icing sugar and vanilla extract with a little water.
- Add more icing sugar if the mixture is too liquid.
6. Neapolitan cake assembly
Steps:
- Cut equal-sized portions of biscuits.
- Using a spatula, cover the first vanilla biscuit with ganache, as well as the raspberry biscuit.
- Stack a layer of vanilla biscuit, then a layer of raspberry biscuit, and finally a layer of vanilla biscuit.
- Let set in the refrigerator for one hour.
- Cover the Neapolitan cake with vanilla glaze and sprinkle with Peta crispy decoration.
- Let crystallize in the refrigerator before cutting the Neapolitan cake to trim the edges for a neat and regular cake.
About Neapolitan Cake:
The Neapolitan cake is a delightful layered dessert traditionally composed of vanilla, chocolate, and strawberry flavors, reminiscent of the classic Neapolitan ice cream. This recipe offers a unique twist with the inclusion of raspberry and vanilla layers, creating a harmonious blend of flavors and textures.
Why Choose Norohy and Valrhona Products?
Norohy Organic Bourbon Vanilla Extract: Known for its rich and aromatic profile, this vanilla extract from Madagascar adds depth and complexity to the vanilla layers, enhancing the overall flavor of the cake.
Valrhona Ivoire 35% White Chocolate: This premium white chocolate is perfect for creating a smooth and creamy ganache, providing a luxurious texture that complements the vanilla and raspberry layers beautifully.
Valrhona Raspberry Inspiration Fruit Couverture: With its intense raspberry flavor, this couverture is ideal for the raspberry biscuit layer, offering a vibrant and fruity taste that balances the sweetness of the cake.
By using these high-quality ingredients, you ensure that each bite of your Neapolitan cake is a memorable experience, combining the finest flavors and textures for a truly exquisite dessert.
