Monday 9 March 2015

Mauritian Napolitaine


Hi guys, this recipe has been requested since so long, many of you don’t know about this cake,
So let me tell you about it. It is a biscuit filled with jam and covered 
with a pink coloured icing.
Napolitaines is very famous in mauritius. It is often made in different shapes
And sizes as well.
Let me introduce this recipe to you

     (makes 25-30 napolitaines)
Ingredients:
                               375g butter (good quality butter)
500g plain flour
                                            ¼ tsp Salt  ( if you are using salted butter,
      no need to add salt)
 Strawberry jam
                                                                    400g icing sugar
     Pink food colouring

Method:
Preheat your oven at 160 degrees celcius
In a bowl, add flour and salt.
Mix until well combined, add the softened butter.
Mix until well combined. Rub in for about
 5-10 min until a coarse
meal is obtained. Form a soft ball.
Wrap it in plastic film and refrigerate for 30 min
After 30 min, the dough is no more sticky, place it on 2 sheets of parchement
Paper so as it doesn’t stick to your rolling pin. Roll out the dough evenly
About 1 cm thick
Cut out shapes, with a cookie cutter
Place on a tray lined with parchment paper
Bake for 15-20 minutes
**keep an eye on them, they should not have a golden colour,
Gently press in the middle, if they are no longer soft, that means
they are ready.
Let them cool down on a rack
Gently spoon ½ tsp of jam in the center of one biscuit
Place another biscuit on top and gently press together.
Place on a grill with a baking tray beneath

For the Icing:
Add the sifted icing sugar in a sauce pan, add food colouring
And 7 tbsp of water
Place on very low heat, DON’T BOIL
Stir vigorously until well combined. Remove from heat
**THE ICING SHOULD BE THICK ENOUGH, TO COAT THE
NAPOLITAINE ENTIRELY.
Immediately, Scoop out the icing and pour
On the napolitaine until entirely coated
**IF YOUR ICING BECOMES TOO DRY, PLACE IT ON LOW HEAT AND ADD ENOUGH WATER
 UNTIL A THICK CONSISTENCY IS OBTAINED.
Let the icing dry complety.
And here you are. Finally done :) 

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