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Easy homemade Napolitain
A moist three‑layer Napolitain cake (vanilla, chocolate and cocoa) with chocolate ganache and white icing, decorated with colorful sprinkles. Simple one‑bowl recipe, perfect for celebrations or an indulgent dessert.
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Cost Breakdown
Critical Success Points
- • Incorporate the melted butter without overheating it
- • Achieve a homogeneous batter without over‑mixing
- • Precise baking of each layer (15 min at 180°C)
- • Prepare a smooth ganache by letting the cream act on the chocolate
- • Get the right consistency of the white icing (not too runny)
Safety Warnings
- • Be careful of burns from the hot cream and the 180°C oven
- • Use a sharp knife to cut the sponges
- • Handle melted chocolate carefully to avoid splatters
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