How To make Neapolitan Torte
Cakes: 1 pk Chocolate cake mix
1 pk Yellow cake mix
1/2 ts Red food coloring
Filling: 1/4 c Butter
4 c Powdered sugar
3 tb Milk
1/8 ts Salt
3 oz Cream cheese
Green food coloring Frosting: 1/4 c Butter
1/8 ts Salt
1/3 c Cocoa
3 tb Milk
1 c Powdered sugar
1/2 ts Vanilla
Grease 2, 17 x 11 pans. Line with wax paper. Grease and flour again. Mix chocolate cake mix according to package directions. Pour into pans. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper off immediately. Mix yellow cake mix according to package directions. Prepare pans as above. Pour 1/2 of the batter in one pan. Color other half of the batter with the red food coloring. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper out immediately. FILLING: Beat butter, cream cheese and confectioners's sugar with milk and salt inelectric mixer. Beat well until fluffy. Color with green food coloring. FROSTING: Mix butter, salt, cocoa, milk and confectioners' sugar well and whip until smooth. ASSEMBLE: Cut each layer into 4 even rectangles. You will have 16 cake rectangles. Place one layer on an attractive tray and spread with some filling. Continue until all layers are used, alternating colors, with filling between each layer. Frost sides with thin layer of chocolate frosting. Can be frozen. -----
How To make Neapolitan Torte's Videos
Brownie Neapolitan Cheesecake
Neapolitan Cheesecake is a heavenly dessert that everybody will be craving for. A perfect balance between chocolate strawberry and vanilla with creamy smooth silky cream cheese layers on top of a a decadent brownie.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Brownie
1.5 oz (40g) semisweet chocolate
1/4 cup (56g) butter
1/3 cup (70g) sugar
1 egg
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
1/4 cup (30g) flour
For Strawberry Jelly
10 oz (300g) fresh or frozen strawberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water
Cream Cheese Filling
21 oz (600g) cream cheese, room temperature
2/3 cup (80g) powdered sugar
2 tsp (10g) vanilla extract
1 1/4 cup (300g) whipping cream (35% fat), chilled
1 1/2 tbsp (7g) gelatin powder
3 tbsp (45ml) cold water
For Chocolate Layer
2 oz (60g) semisweet chocolate
2 tbsp (30g) cream
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Sugar by Katrina Stone (Never Wanna Grow Up) Artlist
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Neapolitan Cake | Easy Neapolitan Cake Recipe | How to make a Neapolitan Cake
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Neapolitan Cake | Easy Neapolitan Cake Recipe | How to make a Neapolitan Cake | Chocolate Vanilla Strawberry Cake - In this video, we will see how to make a tasty and beautiful Neapolitan Cake.
For a brief history on the Neapolitan cake (which I googled), this cake was originally a frozen dessert - the Neapolitan ice cream. It's presumed to have it's origin in Naples, Italy and it initially resembled the Italian flag and had many different flavors. Finally the 3 most favorite flavors - chocolate, vanilla and strawberry became the standard.
I have always wanted to bake a Neapolitan cake, simply because it's a pretty looking cake! But then the recipes I looked at always had 3 different recipes for the 3 layers (strawberry, chocolate and vanilla). You can opt for such a recipe too but I prefer this kind of a recipe which uses one batter divided 3 ways. For me, this is much easier.
Ingredients
Maida - 1 cup
Eggs - 4
Vanilla - 2 tsp
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Sugar - 1 cup
Oil - 1/4 cup
Milk - 3 tbsp
Cocoa powder - 1 tbsp
Strawberry crush - 1 tbsp
Whipping cream - 2 cups
Vanilla - 1 tsp
Icing sugar - 1/4 cup
Ganache - 2 tbsp
Strawberry crush - 2 tbsp
To soak the cake
Milk/Water - 1 cup
Sugar - 1/2 cup
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Copyright (c): This video was developed and first published by Joyful Bakes YouTube channel.
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DISCLAIMER
All recipes posted in this channel have been cooked by me, tested and tasted by me and my family. They have worked well for me. Cooking is an art, you may not achieve the same results that I have due to various reasons such as quality of products you use, skill, ingredients used, equipment's used, measurements followed. Use the information here as a reference and make your own judgement. Happy cooking/baking :)
- Beulah Arun
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
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.
Neapolitan Cake
Cute and tasty! Strawberry, vanilla, and chocolate cake batters are marbled together in this four layer, ice cream parlor-inspired, Neapolitan Cake. Topped with mini ice cream cones, it makes a fun birthday cake for kids of all ages.
Print the recipe at this link:
EQUIPMENT
4 6 inch cake pans
Bench scraper
disposable piping bags
Large open star decorator piping tip
INGREDIENTS
Marbled Neapolitan cake layers
1 cup all-purpose flour
1 cup granulated sugar
1 box white cake mix 16.25 oz.
Generous pinch of salt
1 cup sour cream
1 cup cold water
3 large eggs
1 teaspoon vanilla extract
1 tablespoon McCormick strawberry extract
2-4 drops neon pink gel food color such as Chefmaster
1/4 cup unsweet dark cocoa powder sifted
2 tablespoons water
Swiss Meringue Buttercream
8 large egg whites about 1 cup or 8 oz.
2 cups granulated sugar
1/4 teaspoon fine grain salt
3 cups unsalted butter at room temperature
1 teaspoon vanilla
1 teaspoon McCormick strawberry extract
2 drops pink soft gel food color such as Chefmaster
1/4 cup semisweet chocolate chips melted and cooled slightly
Ice cream decors
8 miniature ice cream cones or the cones from Mellow Cones candies
1 teaspoon white nonpareils
Strawberry ganache drip and sprinkles
6 oz. bright pink candy melting wafers about 1/2 bag
2 oz. white candy melting wafers
1/4 cup heavy cream
3 drops strawberry candy flavoring oil such as Lorann
2 tablespoons pink jimmies
1 teaspoon white nonpareils
INSTRUCTIONS
Marbled Neapolitan cake layers
Preheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).
Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.
To the first bowl, add the strawberry extract and pink food color; mix well.
To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.
Leave the third bowl untinted.
Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.
Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.
Swiss meringue buttercream
Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.
In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.
Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.
Remove 1 cup of buttercream to a bowl and cover; reserve for later.
Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.
Get the rest of the instructions on sprinklebakes.com, at this link:
Mini Neapolitan Cake ????