Recipe Neapolitan cake

Method

1. Place the cake mix, water and oil into a bowl fitted with a paddle, beat for 1 minute on slow speed, scrape down. Beat for 6 minutes on middle speed. Deposit evenly between 2 x 10”tins.  Bake at 180°C for 45-50 minutes.

2. Once the sponges are cool remove the dome of the cake leaving a flat disc of sponge.

3. Heat the Macphie GlenDelight® in a saucepan until it reaches a simmer. Add half the bloomed gelatine leaves. Remove from the heat and pour over the chocolate callets and stir.

4. Whip Macphie Mactop® Traditional until stiff peaks a formed. Split into 3 portions. Take a full spoon of the whipped mixture and fold into the chocolate mixture, then repeat until fully combined.

5. Place the chocolate cake discs back into lined tins and then pour approx. a 1” layer of the chocolate mousse over the top. Level as best as you can.

6. Place the cake in freezer for approx. 1hr to allow mousse to set.

7. Heat the Macphie ku-li® Raspberry fruit coulis in a saucepan until it reaches a simmer. Remove from heat then stir in the remaining bloomed gelatine leaves and then allow to cool. Take a full spoon of the whipped mixture and combine with the cool raspberry mixture, repeat until fully combined.

8. Remove cake from the freezer and place half the raspberries over the top.

9. Pour approx. a 1” layer of the raspberry mix over the top. Level as best as you can.

10. Place cake in the fridge for about 2 hours for it to set completely.

11. Pallet on a thick layer of the remaining whipped Macphie Mactop® Traditional onto the top of the cake.

12. Remove from tin garnish with the remaining raspberries and Macphie ku-li® Raspberry fruit coulis and serve.

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