Neapolitan Cake | Festive Holiday Cakes

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Neapolitan Cake | Festive Holiday Cakes
December is the month for baking cakes and cookies. Here I
am with this month’s challenge from the Baking partner’s. We had three
different cake recipes that we could choose from and I chose this particular Neapolitan
cake for its very festive colors and theme. Also as this is my first challenge
with the group, I wanted to try something new that I have never made before and
this cake had few techniques that were new to me.
This recipe, The Neapolitan Christmas cake was
suggested by Suja of Kitchen corner . Thanks Suja for introducing us
to a great recipe. This recipe is from the ‘Family Circle-Best
Ever Cakes and Cookies’ Book. The recipe is a little bit time consuming, but
trust me, it is a must try cake.
Preparation time – 30 mins
Cooking time – 30 mins
Difficulty level – Medium
Neapolitan Cake | Festive Holiday Cakes


Ingredients
For the Neapolitan cake –
  • Cake flour(not self rising)  – 1 cup * ( Substitution: see notes)
  • Ground almonds – ½ cup
  • Baking powder – 1 tsp
  • Salt – ¼ tsp
  • Egg whites – from 8 eggs (about 1 cup)
  • Cream of tartar – ¼ tsp
  • Granulated sugar – ¾ cup
  • Almond extract – ¼ tsp
  • Green and red food coloring – to get the preferred color in the cake batter
Notes *
Cake flour Substitute:   For 1 cup cake flour: 2 tablespoon cornstarch + rest of all purpose flour/Maida.
Easiest way to make it is by putting cornstarch in a cup then fill up the cup with all purpose flour.
Filling and topping –
  • Corn starch – 2 tbsp
  • Heavy cream – 2 cups
  • Confectionary sugar – 2 tbsp
  • Strawberry jam – ¼ cup
  • Coconut flakes (sweetened) – ¾ cup

 

Neapolitan Cake | Festive Holiday Cakes
Procedure –
To make the cakes –
  • Preheat the oven to 350 F. Coat three 8 ½ X 4 ½ loaf pans
    with non stick spray and keep aside.
  • To make almond flour – use about ½ a cup of blanched and
    skinned almonds and pulse it slowly in a food processor/chopper until you get a
    smooth flour. I bought a bag of blanched skinned almonds and used to make my
    almond flour. If blanching the almonds yourself, make sure that the almonds are
    really dry before pulsing it.
  • Whisk together the cake flour, almond flour, baking
    powder and salt.
  • In a mixer, beat the egg whites until foamy. Now add the
    cream of tartar and beat it more. Now gradually add the granulated sugar to the
    egg whites and beat it in medium speed until stiff peaks form. A confession to
    make here – I have never beaten egg whites before and I had no idea that I had
    to add the sugar really slowly, like about a tbsp at a time and beat it really
    well. My egg whites never formed any peaks. I still decided to proceed with it
    and my cake did come out quite well. So do not panic if you make the same
    mistake as me, but if you have never done this before, take some time to watch
    some tutorials of google.
  • Once the egg whites are beaten and peaks are formed,
    sprinkle half the flour and fold it in. Now add the remaining flour and fold it
    in gently. Now add the almond extract and slowly fold it in.
  • Divide the batter into 3 different bowls. Add the food
    coloring to 2 of the batter and mix it. Keep the third batter white. Pour the
    batter into the prepared pans and bake them for about 12 Min’s. My cakes took
    about 18 mins.
  •  Keep an eye on them and test them for doneness. Invert the cakes
    onto wire racks and let it cool entirely.
To prepare the filling and topping –
  • With a mixer on medium speed, beat the heavy cream
    until  it thickens and becomes frothy
    (about 2 mins). Now add the confectionery sugar and the corn starch and beat it
    until stiff peaks form (about 2 more mins).
  • It really helps to keep everything cold when making the whipped
    cream. Keep the bowl and whisk in the freezer fir about 10 mins to chill and
    also leave the heavy cream in the refrigerator until ready to whip.
  • The original recipe used gelatin to stabilize the cream,
    but since we don’t use gelatin i used corn starch to stabilize. It worked great
    and my frosting held up really well.

 

To assemble the cake –
  • Place the green cake on the platter and spread about 2
    tbsp of strawberry jam evenly over the cake.
  • Now spread about 1/3 of the whipped cream and sprinkle
    with coconut flakes. Place the white cake on top of this and repeat the same
    process.
  • Then place the pink/red cake on top. Layer it with the
    whipped cream and cover the entire cake. Sprinkle the remaining coconut and
    decorate as you wish.
  • Refrigerate the cake for about 45 mins to firm up the
    whipped cream and enjoy.
Neapolitan Cake | Festive Holiday Cakes
Neapolitan Cake | Festive Holiday Cakes

 

Neapolitan Cake | Festive Holiday Cakes

 

http://cookcookandcook.wordpress.com/2012/11/26/merry-christmas-celebrations-event-announcement/

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