Another year is beginning! It’s amazing how the years go by. Every year, you wish the new year to be better than the old one.

May it be a year of positive changes for all of us—tranquility, serenity, peace, and love.

On New Year’s Eve, we all become superstitious.

It’s crazy how even the most rational people become superstitious. The Italians won the first prize for the experience acquired from generations of propitiatory acts.

They do everything to attract good luck and fortune.

If you are looking for love, wear something of red underwear, a garter, etc.

If you want to eliminate bad memories, throw old objects out of the window (careful not to hit the passing people).

If you want the new year to bring more money to your house, do not forget to eat lentils.

In Abruzzo, people eat seven soups of seven different legumes to increase “exponentially” their chances of becoming rich. Money, money, money …….

The New Year’s Eve dinner menu is an equal match between ancient customs and symbology.

But the perfect way to ring in the New Year is this cake, “That bit of sweetness that keeps you going, “ a success of sweet friability with an explosion of creamy, velvety Namelaka cream.

Namelaka is a Japanese word that portrays an ultra-creamy texture.

Ecole du Grand Chocolat created the Namelaka cream recipe.

Namelaka Cake

That bit of sweetness of Namelaka Cake

Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins Difficulty: Advanced Servings: 4 Best Season: Suitable throughout the year


This Namalaka cake will impress with its friability and luxurious cream, making it a perfect dessert for any occasion.


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Namelaka Cream

    • Rehydrate the gelatin in cold water.
    • Boil the milk with the glucose.
    • Then, add the melted gelatin.
    • Melt the chocolate in the microwave or a bain-marie.
    • Then, add one-quarter of the milk.
    • Blend until the ingredients are well combined with an immersion blender.
    • Ensure you work at a temperature above 35°C ( > 95°F).
    • Heat the milk and chocolate in the microwave or a bain-marie if the temperature is lower.
    • Stir until the ingredients reach a mixture.
    • Add the remaining milk and blend for another few seconds.
    • Recheck the temperature when you finish blending (~ 37°- 38°C) (98.6° – 100.4°F).
    • Add the cold whipping cream and blend again.
    • The cream must be stored in the refrigerator for at least 12 hr.

Puff Pastry

    • Remove a frozen pastry sheet from the box.
    • Thaw the puff sheet at room temperature for no more than 40 minutes.
    • Lightly roll out the puff pastry using a rolling pin.
    • Cut it into two halves.
    • Bake the pastries at 375°F until they become brown and crisp.
    • Fill half of the pastry with the Namelaka cream, and cover this half with the other.
    • Decorate as you see fit, and remember to have fun with it!
Keywords: namelaka cake
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