586. Dolce alla Napoletana

Neapolitan Cake

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is a lovely-looking, very refined cake.

Ingredients

  • 120 grams (about 4-¼ ounces) of sugar
  • 120 grams (about 4-¼

Method

Blanch the almonds and dry in the sun or on the fire. Take a third of the larger almonds and divide them in half at their two natural lobes. Cut the other almonds into slivers. Using a whisk, beat the eggs and the sugar in a copper or brass bowl on the fire at 20 degrees Celsius (a little less than 70 degrees Fahrenheit) for a quarter of an hour. Remove this mixture from the fire and add the fl