A Neapolitan cake is basically a layer of three cakes, they ideally contain chocolate cake, vanilla cake, and pink cake. This cake usually iced with buttercream, here I used whipped cream as my frosting, so the cake should be placed in the refrigerator.
Let’s the procedure,
[recipe title=”Neopolitan cake” servings=”10″ time=”120mins” difficulty=”medium”]
|Vanilla sponge cake batter||2|
|Whipped cream||1 liter|
|Pink food color||few drops|
|Cocoa powder||4-5 tbsp|
|Sprinkles||as per your choice|
Divide the sponge cake batter into three equal parts and add 2 tbsp cocoa powder to one batter, pink food coloring into another and leave the other one. Mix the batter well and bake them in the preheated oven at 160 º C for 20-25 minutes or toothpick inserted into a cake comes out clean. Once it baked take out from the oven and let it come to room temperature.
Meanwhile, prepare the whipped cream as directed on the side of the whipped cream box. Now divide the whipped cream into three equal parts. In one part add the remaining cocoa powder and whisk it well ( you can add more or less cocoa powder as per your preference). In another part add pink food coloring and mix it well and leave the another one as it is. Place the prepared whipping creams into the disposable piping bag as shown below and refrigerate it.
I have one rosette nozzle, that’s why I added the whipped creams in a disposable piping bag, so it’s easy to pipe multiple color cream in one piping bag without messing it up. Now stack the cakes accordingly by adding the cream in between. I didn’t crumb coat my cake it worked perfectly for me if you want you can crumb coat the cake and pipe the rosettes. Place the prepared cake in the refrigerate, it will stay fresh for 5-6 hours at room temperature, It stay fresh in the refrigerator for 5-6 days.