Triple Layer Neapolitan Wafer Cake • Tasty
Turn your creamy, crunchy, and Neapolitan dessert dreams into a reality with this delicious recipe.
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ഇത്രയും കാലം അറിയാതെ പോയല്ലോ ഈ കിടിലോസ്കി കേക്ക്????????|Neapolitan Cake Yummy Malabar
#yummymalabar#neapolitancake
Ingredients
For sponge
4 eggs
1tsp vanilla essence
1cup Maida
1cup powdered sugar
1tsp baking powder
1/4 tsp baking soda
1/4 cup milk
1 tsp dark cocoa powder
2 drops strawberry essence
Divide cake batter into three bowl
And bake at 180c for 20 min
For syrup
1cup milk
1/2 cup sugar
Divide sugar syrup equally into three bowls
Chocolate ganache
1/2 cup chocolate
1/4 cup cream
White chocolate ganache
1/4 white chocolate
2 tbsp cream
Checkerboard Neapolitan Cake Recipe from Cookies Cupcakes and Cardio
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Learn how to make a Neapolitan cake with a checkered inside.
Neapolitan checkerboard cake recipe & equipment:
• 8 chocolate cake
• 8 vanilla cake
• 8 strawberry cake
• chocolate buttercream
• vanilla buttercream
• pink or strawberry buttercream
• pink, white and chocolate candies
• 3 cutter/or tracer
• 6 cutter/or tracer
• piping bags
• Wilton tip #104 (or any petal tip)
Procedure:
Prepare cakes and buttercreams. Level each cake so that they are all the same height. Out of the center of each cake, use the 3 cutter/tracer to remove the circle in the middle. After that, cut out another ring of cake using the 6 cutter/tracer. Separate each ring. Now you're going to mix up the cakes, you want to have one of each of the flavours in each layer, so for example, a chocolate outer ring, with a vanilla inner ring and a strawberry center. Mix them up so you have three different layers. In between each ring, place a layer of buttercream (flavour of your choice).
Apply a thin crumb coat layer, and place into the freezer for at least 30 minutes to solidify the cake. The higher the cake, the less sturdy it becomes. Place each buttercream flavour into a piping bag fitted with a petal tip.
Once the cake is cold, starting at the bottom next to the cake board, take your chocolate buttercream, and place the wide part of the tip touching the cake, with the narrow part of the tip towards the edge of the cake board/plate. Moving along the base of the cake, squeeze your piping bag while moving the tip about an inch up the cake, and then back down to the base. Repeat while squeezing until all the way around the base. Taking the pink buttercream next, repeat the ribbon effect above the chocolate layer. Repeat again with the vanilla, and then repeat until the cake is covered on the sides.
Place each colour of the candies on the top of the cake, until the whole top is covered.
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How to Make a Neapolitan Cake
How to Make a Neapolitan Cake
For my Neapolitan cake I really wanted to try a pink ombré fading to white with a dark chocolate drip on top. I hoped the cake would have all of the Neapolitan colors in an unexpected configuration but I have to admit I almost kept the tricolor crumb coat... Tell me which one you prefer!
Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter (room temperature)
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
2 tablespoons cocoa
6 oz of strawberries sliced, reduced and strained.
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 bowls.
Add the cocoa powder to one bowl and mix
Add the strawberry reduction to a separate bowl and mix
Transfer the three batters into three 6 cake pans, which have been buttered and floured.
Bake at 350 for about 30 minutes or until the centers are springy to the touch.
Italian buttercream:
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract
Pink or red food coloring
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and water then place on low heat. Stir constantly until sugar melts and becomes clear. Fair to medium high heat stirring until temperature reads 235F. Drizzle the sugar into the mixer. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
Raw Vegan Neapolitan Cake Recipe
This Raw Vegan Neapolitan Cake is really great. A perfect chocolaty crust, chocolaty smooth layer, strawberry and vanilla layers follow after.. and topped with some cocoa nibs which bring a nice texture and taste to the final cake. You don't have to follow a raw or vegan diet, paleo or gluten free to enjoy this cake, this Neapolitan cake is simply a decadent, delightful dessert that everybody is going to love.
Ingredients:
Makes one 6 inch round cake, about 8-10 servings
Crust
1 cup ground almonds
1/2 cup dates, pitted
1/4 cup cocoa powder
1 tbsp coconut oil
Filling - Vanilla base
1 1/2 cups (240g) raw cashews, soaked in water 4-6 hours then drained
1/2 cup liquid sweetener of your choice (maple syrup, agave nectar, raw honey if not vegan)
5 tbsp lemon juice (juice of 1 large lemon)
1/2 cup coconut oil, melted
1 tbsp pure vanilla extract
pinch of salt
Additional Ingredients for Chocolate Layer
1/4 cup cocoa powder
1 tbsp liquid sweetener of your choice
1 tbsp coconut oil, melted
Additional Ingredients for Strawberry Layer
1 cup frozen strawberries
Directions
1. Prepare the crust: Place dates, ground almonds, cocoa powder in the bowl of a food processor and blend until crumbs form. Add coconut oil and process some more until the mixture is well combined and stick together when squeezed between your fingers.
2. Press well the crust mixture into the bottom of a 6 inch springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.
3. Prepare the vanilla base: Add all ingredients for vanilla base, presoaked cashews, lemon juice, liquid sweetener, melted coconut oil, vanilla extract and salt into the bowl of a blender and process until creamy and smooth.
4. Remove one third of the mixture into a bowl for the vanilla layer, and another third of the mixture for the strawberry layer, in another bowl.
5. Add the additional ingredients for the chocolate layer over the remained cashew mixture into the blender and process until smooth and creamy. Pour the chocolate mixture evenly over the crust using a rubber spatula to spread it out. Place in the freezer for 15 minutes to set before adding the next layer.
6. Meanwhile rinse the blender and prepare the strawberry layer. Add the vanilla base mixture from one of the bowls that were set aside into the blender, add frozen strawberries and blend until smooth and creamy. Remove the pan from the freezer and gently pour the strawberry layer evenly over the chocolate layer. Freeze for another 15 minutes or until set before adding the next layer.
7. Remove the pan from the freezer and gently pour the remaining third of vanilla base from the bowl that was set aside over the strawberry layer. Smooth out evenly again using a rubber spatula.layer. Place in the freezer to firm up for 15 minutes while you prepare the chocolate glaze if desired. If not just let it freeze for at least 2 or 3 hours. I let it overnight.
8. If you want to decorate the cake with some chocolate start preparing the chocolate topping by combining the ingredients into a bowl. Cut the corner of a small plastic bag making a 1/8 inch or even smaller hole, and place the mixture into the bag. Remove the pan from the freezer and create a chocolate spiral or drizzle it anyway you desire over the cake. Place in the freezer until ready to serve.
9. Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake edges with cocoa nibs for a wonderful look and texture.
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Neapolitan cake???? ഒരു അപാര സംഭവം തന്നെ????| Perfect |Neapolitan cake recipe |NEAPOLITAN CAKE| Ep.#308
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INGREDIENTS
===========
All-purpose flour - 1 Cup ( 1 Cup = 250 ml)
Baking powder - 1 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1/8 tsp.
Sugar - 3/4 Cup
Egg - 3 Nos.
Vanilla essence - 1 Tsp.
Sunflower oil - 3/4 Cup
Warm milk - 1 Tbsp.
Vinegar - 1/4 Tsp.
Warm milk - 1 1/2 Tbsp.
Vinegar - 1/4 Tsp.
Strawberry mix - 3 drops
Dark compound(grated) - 2 Tbsp.
Cocoa powder - 1 Tsp.
Hot Milk - 2 Tbsp
Vinegar - 1/2 Tsp.
Sugar - 1/2 Cup
Water - 1 Cup
Salt - 1 pinch
Whipping cream - 2 Cup
Cocoa powder - 1 Tbsp.
Strawberry mix - 3 drops
White compound - 135 gm.
Fresh cream - 1/2 Cup
Sugar - 1 1/2 Tbsp
Butter - 1 Tbsp.
Dark compound - 125 gm
Fresh cream - 1/2 Cup
Sugar - 1 1/2 Tbsp
Butter - 1 Tbsp.
Pink colour - 2 drop