Neapolitan cake

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”]

Ingredients:-

Vanilla sponge cake batter  2
Whipped cream  1 liter
Pink food color  few drops
Cocoa powder  4-5 tbsp
Sprinkles  as per your choice

Procedure:-

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.
[/recipe]

Pictorial:-

Neapolitan cakePrepare basic sponge cake batter and divide the batter in 3 equal partsin one part add cocoa powder and whisk wellin another part of batter add pink food color and whisk it wellbake the pink,chocolate,and plain sponge cake and set it asidemeanwhile whip the whipping creamand divided the whipped cream in 3 equal partsin one part of the cream add pink food colormix it wellin another part of cream add coco powderand whisk it well,place the 3 whipped cream in the refrigerator place the prepared whipping cream in disposable piping bagsonce the cakes are baked and cooled, prepare the piping fitted with rosette nozzlelayer the cakes as chocolatepinknow place the chocolate whipped cream into the rosette piping bag and pipe rosettes now take the chocolate bag out of the piping bag and place the pink one and pipe the pink rosette above the chocolate rosettesnow take the pink bag out of the piping bag and place the white cream bag, now fill the rest of the cake with white rosettesNeapolitan cake is ready

 

 

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