This Napolitean Cake is what I call a Spring cake. Primrose also called Primula, is one of the first flowers of spring. Decorating this Spring Cake to brighten things up, like here on this Napolitean Cake is a nice way to celebrate Easter !
Here is the list of the different ingredients you will need to make the Napolitean Cake and that serves 6
- 3 free range eggs
- 150 g (1/2 cup) brown sugar
- 1 Tbsp vanilla sugar
- 200 ml (3/4 cup) whipping cream
- 200 g (3/4 cup) flour
- 1 pinch of salt
- 20 g (2 Tbsp) baking powder
- 2 Tbsp unsweetened cocoa
For the Ganache :
- 150 g (1/2 cup) dark chocolate cut in small pieces
- 50 ml (2 oz) whipping cream
- 50 g (5 Tbsp) ground almonds
Preheat your oven to 180 °C (375° F). Beat eggs, sugar and vanilla sugar until creamy and airy consistency. Then add the cream and flour mixed with baking powder and salt and beat for another 2 minutes.
Place parchment (greaseproof) paper on the bottom of your baking sheet and make a separation in the middle for the two doughs not to mix. Pour half of the batter on one side. Add the cocoa to the remaining batter and mix well again and pour the chocolate batter on the other side of the baking sheet.
Bake for about 12 to 15 minutes then remove the two doughs from the oven and let cool on a clean, damp kitchen cloth.
Making the chocolate ganache and assembly, boil the cream and pour over the chocolate. Stir until a smooth consistency and add the almonds. Stir again and let cool.
For the assembling, cut each sponge cake in half lengthwise to make 2 vanilla rectangles and 2 chocolate rectangles.
Spread each slice of cake with the chocolate ganache. Coat the last layer of sponge cake and finally sprinkle with small chocolate sprinkles on top. Chill before serving. Enjoy !
