Neapolitan Sweet
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- g Hungarian flour
- g sweet almonds
- eggs
- egg yolks
- dl milk
- g sugar
- g flour
- g butter
- g sugar
- lemon
Instructions
- Prepare split and slivered almonds; whip eggs and sugar warm, fold in the flour, and bake a tall smooth cake.
- Slice the cooled cake into centimeter rounds and make a pastry cream.
- Spread cream between the slices and reassemble the cake.
- Boil a sugar glaze, work it white with lemon, stir in slivered almonds, coat the cake, and decorate with upright almonds.