Which Paper Towel Is The Strongest?

Napolitain


For the cake base:
a yogurt
3 pots of yoghurt
granulated sugar 4 pots of yoghurt
flour 1 / 2 jar of yogurt sunflower oil 4 eggs

3 / 4 of a sachet of baking powder or 1.5 cc
3 tablespoons unsweetened cocoa powder 1 teaspoon
vanilla extract

Chocolate Cream:
1 can sweetened condensed milk
6 tablespoons unsweetened cocoa powder

White Frosting:
180g icing sugar
water or milk to form the glaze
vermicelli chocolate Preheat

oven to 180 ° C.

Preparation of cakes: In a bowl, mix the yogurt with the sugar, flour, oil, eggs and yeast. Separate the mixture in half. In the first bowl, add vanilla extract in another 3 tablespoons of unsweetened cocoa. In a buttered and floured loaf pan (28x19 cm), cook one of two preparations for 15 min. Turn out, wash and dry the pan and cook the second preparation for another 15 min.

Mix in a bowl with condensed milk 6 tablespoons cocoa and set aside.

Mounting the cake: Cut the biscuit vanilla in half its thickness. Ask a layer of biscuit with vanilla in a dish. Pour a little batter chocolate condensed milk and spread with a spatula. Put the chocolate biscuit top, pour the remaining batter chocolate condensed milk, spread and remove the last cookie with vanilla.

Preparation of white icing: Mix icing sugar with water (lots of sugar and very little water) to obtain a glaze looking very white and very consistent (it does not sink), spread spatula on the cake and sprinkle with chocolate sprinkles.

Serve room temperature Neapolitan (out of the fridge at least 30 minutes before tasting it regains its moistness).
Note that the preparation can be done the day and cutting can be done the day of the tasting for saving time.