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Neapolitan Cake Recipe

Neapolitan Cake Recipe

Neapolitan Cake Recipe

Ingredients: (Serves)
– 225 gram self-raising flour
– 225 gram caster sugar
– 225 gram butter, softened, plus extra for greasing
– 4 eggs
– 2 tbsp milk
– 1 ½ tbsp cocoa powder
– 1 ½ hot water
– ½ tsp baking powder
– ½ tsp vanilla extract
– ½ tsp strawberry extract
– pink food colouring paste or gel
To decorate:
– 1 ½ quantities butter cream (1 quantity = 525 gram)
– pink food colouring paste or gel
– Preheat the oven to 350°F/180°C. Grease 3 x 15-cm/6-inch round sandwich tins and base-line with baking paper. Mix together the cocoa powder and hot water in a small bowl to make a smooth paste and set aside.
– Sift together the flour and baking powder into a large bowl and add the butter, sugar, egg and milk. Beat with a hand-held electric mixer for 1-2 minutes until smooth and creamy. Weigh the mixture and divide equally into three separate bowls.
– Beat the chocolate paste into one bowl of mixture. Beat the vanilla extract into the second bowl of the mixture. Beat the strawberry extract and enough food colouring to give a bright pink colour into the third bowl of mixture.
– Spoon the mixtures into the prepared tins and gently level the surfaces. Bake in the preheated oven for 25 minutes, or until risen and just firm to the touch. The chocolate sponge may need an extra 4-5 minutes. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
– To decorate, use some of the buttercream to sandwich and the three sponges together, with the chocolate sponge at the bottom and the vanilla sponge at the top. Spread a thin layer of buttercream around the sides and over the top of the stacked cakes. Place in the refrigerator for 30 minutes.
– Divide the remaining buttercream between two bowls. Use the pink food colouring to colour one bowl of buttercream deep pink. Use a spatula to spoon the pink buttercream down one side of a large piping bag fitted with a medium star nozzle. Spoon the white buttercream down the other side of the piping bag.
– Starting at the base, pipe three rosettes of buttercream up the side of the cake. Repeat all around the cake until the sides are completely covered. Pipe rosettes in concentric circles over the top of the cake.
– For a better decoration, divide the buttercream between three bowls. Use the pink food colouring to colour one bowl of buttercream and the melted dark chocolate to colour another one. Fill chocolate mixture in the piping bag fitted and decorate the bottom layer. Pipe pink buttercream to decorate the upper layer. Finally, use the remaining buttercream to make rosettes around the top layer until the sides are completely covered.

Beautiful cakes
– For a simpler decoration, use a half quantity of buttercream to sandwich and cover the cakes, spreading the buttercream smooth with a palette knife. Press rows of pink, white and milk chocolate buttons onto the sides and top of the cake.

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