I don't know how your back to school went, but I have to admit I'm struggling to get back into the rhythm (I can't even imagine how people with children manage to handle everything!). To help me get through it, I had decided to organize a "90s revival" evening. In reality, the preparations contributed to making back to school a bit more difficult, but it was cool to dig out class photos and childhood cartoons. For dessert, I had played the "school" card to the fullest since I served a homemade napolitain.
Regarding the preparation, the biggest challenge will be finding practical molds. Since the cake is made of 2 layers of vanilla and 1 layer of chocolate, the ideal is to have 2 molds, one of which is twice as long as the other. Not really easy... For my part, I made the recipe twice, and I used an expandable pastry frame (in 20×30), that seemed most practical to me. But since my baking sheet isn't expandable, I ended up baking my 3 napolitain layers in 3 batches. I have to admit it's a bit tedious but hey, we're not 10 years old every day!
For the recipe, I borrowed from Perle en sucre but since I was in a rush when the guests arrived, I didn't have time to properly do the glaze or add sprinkles (shame on me). In the end it was really delicious anyway and with a screening of our childhood cartoons, we felt like we were having snack time after getting back from school!
Mission accomplished then, for this recipe!
Napolitain
Instructions
- 1
Mix the eggs, salt and sugar (without blanching). Then add the melted butter and flour.
- 2
Divide the batter into 2/3-1/3 and add cocoa to the small portion and vanilla sugar to the large one.
- 3
Pour into the mold (or frame) and bake in 2 or 3 times (for 2 times, simply cut the vanilla batter into 2 equal parts, the 3 layers should overlap). Bake each layer for 15 minutes at 180°C.
- 4
Meanwhile, make the ganache by pouring the heated cream over the chocolate. Mix until you get a homogeneous consistency.
- 5
Cover the first vanilla layer with ganache, add the cocoa layer and cover again with ganache. Place the last vanilla biscuit on top.
- 6
Make the frosting by mixing powdered sugar and milk until you get a slightly pasty consistency (it should adhere well to the biscuit). Frost the cake and sprinkle with vermicelli.
- 7
Cut the edges for a nice result.
