NAPOLITAIN A large cylindrical or hexagonal French cake with a hollow centre. It is made of layers and almond pastry sandwiched together with apricot jam, redcurrant jelly or other preserve, and usually lavishly decorated with marzipan (almond paste) and crystallized (candied) fruits. It was formerly used as the set piece of elaborate buffets. The name of the cake suggests that it originated form Naples., but it was more probably created by Careme, who made a number of elaborate cakes for set pieces and named them himself. Although the large cake is rarely seen today, small biscuits as fonds napolitains are still made in France, they are decorated with butter cream or jam. Napolitain or neapolitan is the name given to very small tablets of fine, often bitter, chocolate served with coffee. Miniature bars of milk. Chocolate are also sold as neapolitans. RECIPES Napolitain cake Pound 375 g (13 oz. 2 ½ cups) sweet almonds in a mortar, together with 5 g ( ¼ o 1 teaspoon) bitter mortar, together with 5 g ( ¼ oz, 1 teaspoon) bitter almonds, it desired. Gradually incorporate 1 egg white to prevent the almonds from becoming only. Then add 200 g (7 oz. 1 cup) caster (superfine) sugar, the very finely grated zest of 1 lemon 250 g (9 oz. Generous 1 cup) softened butter and 500 g (18 oz. 4 ½ cups) sifted plain (all-purpose) flour. Work all the ingredients together in the mortar.Add 4 whole eggs, one by one, until dough is very smooth but still firm. Leave the dough in a cool place for 2 hours Then roll it out to a thickness of 1 cm (1/2 in) on a lightly oiled surface and cut out circles 20-25 cm lightly oiled surface and cut out circles 20-25 cm (8-10 in) in diameter. Leaving 1 rounds whole, cut out the centres of the remaining rounds with pastry (cookie) cutter 6 cm (2 ½ in) in diameter. Place all the rounds on a baking sheet, in batches if necessary, and bake in a preheated oven at 200 oC (400 oF gas 6) for 20-25 minutes. When completely cold, cover one of the whole rounds with very reduced sieved apricot jam, then build up the cake by placing the rounds with the centres cut out one on top of the other, covered each of them with apricot jam. Place the remained whole round on the top and cover it with apricot the cake with marzipan (almond paste) or royal icing and decorate the top with rystallized apricot halves. Napolitan biscuits Rub 250 g (9 oz, generous 1 cup) chilled butter into 250 g (9 oz. 2 ¼ cups) plain a(all-purpose) flour until the mixture resembles breadcrumbs. Add 250 g (9 oz. 1 generous cup) caster (SUPERFINE) SUGAR, EGG YOLKS. Mix quickly without kneading and roll out to a thickness of about 1 cm (1/2 in) Cut into rounds with a pastry (cookie) cutter and bake in a preheated oven at 200 oC (400 oF, gas 6) for about 10 minutes. Decorate the biscuits (cookies) with butter cream or jam when cold.
Posted on: Tue, 29 Oct 2013 06:28:05 +0000
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