‘Zuppa Inglese Alla Napoletana’

A simple but delicious cake recipe:

Grease a 2-liter baking dish with butter and sprinkle with flour.

Preheat the oven to 170 °C.

For the sponge, beat the eggs with the sugar, 1 tsp. vanilla sugar and a little salt until very creamy, then gently fold in the flour.

Spread the mixture in the pan and bake in the oven (middle shelf / wire rack) for about 1/2 hour.

Turn the sponge out onto a piece of parchment paper sprinkled with granulated sugar and cool.

For the cream, slit the vanilla bean lengthwise.

Boil milk with vanilla bean, remove from heat and steep for 10 min.

Remove the vanilla pod.

Beat eggs, yolks and sugar until creamy and mix with milk. Mix in ricotta, chocolate and 3 tbsp amaretto.

Stir water with liqueur and sugar to soak.

Cut the sponge horizontally twice with a serrated knife to make 3 layers.

Place one base in the mold, drizzle with half of the mixture and spread with half of the cream.

Place second sponge on top, drizzle again and spread with the remaining cream.

Place third sponge cake layer on top and press gently until smooth.

Cool cake for 3 hours.

‘Preheat oven to broil setting.

Whip egg whites with sugar to egg whites, spread on cake and bake very briefly in heated oven (middle rack / wire rack) until golden brown.

Time needed : preparation about 1 and a quarter hours (to cool at least 3 hours).

Related Recipes: