Neapolitan Cakes
(for cake)
340g butter, softened
340g granulated sugar
6 eggs
340g self-rising flour, sifted
3 t baking powder
3 T sour cream or buttermilk
100g bittersweet chocolate, melted
1 t vanilla extract
pink food coloring gel
(for filling)
500g confectioners' sugar, sifted
30g butter, softened
1 t vanilla extract
a little milk
a few drops of pink food coloring gel
2 T unsweetened cocoa powder, sifted
(for topping)
2 T chocolate sprinkles
2 T raspberry powder
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Grease three 8" to 9" square cake pans and line with parchment.
*Use an electric whisk to mix the butter and sugar in a bowl until light and creamy.
*Add the eggs and whisk again.
*Fold in the flour, baking powder and sour cream or buttermilk using a spatula, until incorporated.
*Divide the cake batter equally between 3 bowls.
*Add the melted chocolate to one bowl.
*Fold in gently, then spoon into one of the prepared cake pans.
*Add the vanilla to the second bowl and fold in. Spoon into another prepared cake pan.
*Finally, fold a few drops of pink food coloring gel into the third owl and spoon the mixture into the last cake pan.
*Bake the cakes in the preheated oven for 20 to 25 minutes, until firm to the touch and a knife inserted into the center of each cake comes out clean.
*Let cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
(for filling)
*Whisk together the confectioners' sugar, butter and vanilla until you have a smooth, stiff icing, adding a little milk if the mixture is too stiff.
*Divide the buttercream into 3 bowls.
*Add a little pink food coloring gel to one portion and the sifted cocoa powder to another portion; leave the third portion plain.
(for assembly)
*Cut each cake into a few logs.
*Spread the filling onto each log using matching colors.
*Assemble three different color logs in different order.
*Cut each layered log into a few pieces.
*Decorate each cake tower with the matching color topping.
- makes 16 to 25 -
Note: I adapted the recipe from "naked cakes" by Hannah Miles.
Labels: Neapolitan Cake recipe, tri-color cake recipe