Neapolitan Cake
Description
This flavorful cake will take its well-deserved place at any celebration. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Make the filling. Place 1/4 cup of sugar in a small saucepan. Cook over high heat without stirring until all the sugar turns into caramel. Reduce the heat and add the jam, vanilla bean and seeds, 1 tablespoon of water, a pinch of salt, and lemon juice. The caramel will bubble vigorously. Cook, stirring, until the caramel dissolves into the jam. Remove from heat and let cool. The caramel can be prepared one day in advance.
- 2
Step 2
2. Make the dough. In a food processor, grind 1 cup of almonds with 2 tablespoons of flour. Using an electric mixer, beat butter, remaining sugar, 1/4 teaspoon salt, and zest for about 5 minutes. Mix in the ground almonds. Add egg yolks one at a time, then add almond extract and orange blossom water. Beat well. Add flour and mix.
- 3
Step 3
3. Divide the dough into six equal parts. Place each ball between two sheets of plastic wrap and roll out into a 20 cm circle. Chill the dough rounds in the refrigerator for 2 hours or freeze for 30 minutes.
- 4
Step 4
4. Preheat the oven to 190 degrees. Remove the plastic wrap from the dough, place it on a baking sheet lined with parchment paper, and bake until golden brown, about 15 minutes. Watch the baking time carefully to prevent the edges of the layers from darkening. Let cool on a wire rack. Repeat with the remaining layers.
- 5
Step 5
5. Place one cake layer on a large plate. Spread 3-4 tablespoons of filling evenly over the surface. Top with the second cake layer and spread filling again, repeating this process until all layers are used. Apply a thin layer of filling on top and sprinkle with sliced almonds.
- 6
Step 6
6. The pie can be served immediately, but it will be even tastier if tightly wrapped and served after 1-2 days.