Napolitain Layer Cake Mix
by Chef Philippe
Meilleur du Chef

Reference: pmx0019
€ 5.90 tax incl. Prices include taxes - Remove 5.5% outside EU.
Napolitain Layer Cake Mix - by Chef Philippe - 509g - Meilleur du Chef
Napolitain Layer Cake Mix - by Chef Philippe - 509g - Meilleur du Chef
Napolitain Layer Cake Mix - by Chef Philippe - 509g - Meilleur du Chef
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Made in France

This Napolitain layer cake mix allows you to easily reproduce Chef Philippe's failproof recipe at home.

Extremely popular in France, Napolitain is a vanilla and chocolate layer cake and an all-time favourite for children of all ages.
Manufactured in our laboratory in the Basque country, France, this layer cake mix is made of healthy, quality ingredients.
This recipe has intense chocolate and vanilla flavours with a deliciously moist texture.
Thanks to this instant mix, preparing a family size afternoon treat is easy as a breeze.

1. Pour the contents of bag number 1 in a bowl. Add the whole eggs and the oil. Combine with a whisk.
2. Divide the batter into two batches (one third and two thirds). Add the cocoa powder to the small batch and combine with a whisk.
3. On a silicone mat, arrange a stainless steel square frame 20x20cm and a rectangular frame 20x10cm. Grease the inside of the frames.
4. Pour the chocolate preparation into the small frame and the plain preparation into the big frame. Spread into a thin layer.
5. Bake in a fan-assisted oven preheated at 170°C (gas 4) for 17 minutes.
Take the biscuits out of the oven and set aside to cool.

6. Ganache: Bring the cream to a boil then pour it over the dark chocolate pistoles (chopped with a knife beforehand). Combine with a whisk until the chocolate is completely incorporated and add the butter. Leave to set at room temperature for about 2 hours.

7.Assembly: Remove the first skin on top and divide the plain biscuit in half.
8. Spread 40 grams of chocolate ganache over one of the biscuits, and the rest of the ganache over the chocolate biscuit.
9. Stack the three layers of biscuit with the cocoa biscuit in the centre. Trim all four sides with a serrated knife, making sure not to squash the biscuit.

10. Icing: Dissolve the icing sugar in water. Spread the icing over the biscuit. Sprinkle with chocolate vermicelli over the surface.

  • Store away from direct light and heat in original packaging.
  • Ingredients: Wheat flour T55 (France), caster sugar (France), icing sugar (France), Valrhona Caraïbe dark chocolate (France), Plein Arôme cocoa powder (France), vanilla sugar (France), baking powder (France), chocolate vermicelli (UK).
  • Allergens: Contains gluten. May contain traces of nuts.
  • What to add: 160g whole eggs, 160g neutral oil (grapeseed, sunflower...), 48g whipping cream 30% fat, 10g butter.
  • Net weight: 387g + 12g + 38g + 60g + 12g (509g)
  • Makes one Napolitain layer cake (serves 8 to 10)
More info

Nutritional values for 100g:

  • Energy (Kcal): 388
  • Energy (KJ): 1623
  • Fat (g) 4.5
  • of which saturated fat (g) 2.5
  • Carbohydrate (g) 80.8
  • of which sugars (g) 47.7
  • Fibre (g) 1.8
  • Protein (g) 5.1
  • Salt (mg) 9.5

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