Grandmother’s Neapolitan Cake Recipe

Melt the butter and let it cool. Crack the whole eggs and mix them with 150 g of granulated sugar in the bowl of the stand mixer. Add the melted butter. Add the vanilla seeds, then half of the rum. Mix.

Mix the flour, cornstarch, and baking powder. Sift everything and add to the previous mixture. Divide the preparation into 3.

Preheat the oven to 180° C. Mix the cocoa powder with one of the bowls of batter. Take a rectangular mold. Line it. Pour one mixture into it and bake for about 15 minutes. Remove from the mold onto a rack. Repeat the process with the other 2 mixtures.

Mix the water with 50 g of sugar, flavor with rum. Using a brush, lightly soak the cakes with this syrup. Heat the cream, then break the dark chocolate and let it melt gently. Add the rum and mix.

Place a rectangle of plain dough on a plate. Spread with chocolate ganache, then layer the rectangle of cocoa dough on top. Spread with ganache again, then layer the final rectangle of vanilla dough. Keep in the fridge for 15 minutes to allow the ganache to set. Trim the edges to clearly reveal the three layers of the cake.

To finish, mix the powdered sugar with an egg white to obtain a thick but still soft icing. Spread it over the cake, then sprinkle with chocolate sprinkles. Let the icing harden, then wrap your cake in plastic wrap and keep it at room temperature: if you store it in the fridge, the butter will harden and your cake will too.