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+ servings
Namelaka Cake

That bit of sweetness of Namelaka Cake

5 from 3 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Cakes and Pies
Cuisine Italian
Servings 4 servings


  • 100 g whole milk ½ cup
  • 2 g gelatin sheet
  • 170 g white chocolate 6 oz
  • 200 g whipping cream ~ 1 cup
  • 200 g frozen puff pastry sheet 7 oz
  • 5 g glucose ⅓ tbsp


  • 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 in a bain-marie.
  • Then add one-quarter of milk.
  • Blend together until the ingredients are well combined with an immersion blender.
  • Make sure you are working at a temperature higher than 35°C ( > 95°F).
  • If the temperature is lower, you must heat the milk+chocolate in the microwave or in a bain-marie.
  • Stir until the ingredients reach a mixture.
  • Add the remanent milk and blend for another few seconds.
  • Check the temperature, again, 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 40minutes.
  • Lightly roll out the puff pastry using a rolling pin.
  • Cut it in two equal halves.
  • Bake the pastries at 375°F until they become brown and crisp.
  • Fill one half of the pastry with the Namelaka cream, and cover this half with the other one.
  • Decorate as you see fit and remember to have fun with it!


Keyword baking, dessert, namelaka cake, namelaka cream
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