Monday, December 17, 2012

Neapolitan Christmas Cake ~ Baking partners Challenge 5

Neapolitan Christmas Cake
      This is my 5th challenge for baking partner started by Swathi.  This challenge is even more special because of Christmas and New year holidays. Out of 3 option I have choosen Neapolitan Christmas cake. Intially I hesitate to choose this recipe because of its high calorie ingredients but still I tried and it result great!!.  Time and effort in making this cake has paid well, Sure it is a winning party recipe...

1 cup cake flour (not self rising) * ( Substitution: see notes)
½ cup ground almonds
1 tsp baking powder
¼ tsp salt
8 egg whites (about 1 cup)
¼ tsp cream of tartar
¾ cup granulated sugar
¼ tsp almond extract
Brown and red food coloring
Filling and topping
1 tsp unflavored gelatin
1 ¾ cup heavy cream
3 tsp confectionary sugar
¼ cup strawberry jam if needed
¾ cup coconut flakes, sweetened if needed

Neapolitan Christmas Cake
  • Pre heat oven to 350 degree F. Coat three 9 inch round pan with non stick cooking spray and line with wax paper
  • Whisk together flour, ground almonds, baking powder and salt. 
  • In a separate bowl beat egg whites and cream of tartar until foamy. 
  • Gradually add granulated sugar in medium high until stiff peaks are formed. Sprinkle half of the flour mixture over the beaten egg whites and fold in gently. Repeat with the remaining flour and fold in almond extract.
  • Measure equal amount of batter into three separate bowls and mix one with brown food color and another with pink and keep the remaining as white. Pour this batter into three separate pans  and bake for about 12 minutes. The center of the cake layers springs back when lightly pressed with finger tips. Invert cake into wire racks and allow cooling.
Assembling the cake:
  • When cake cools completely, level the brown and pink cake with cake leveler to equal height.
  • Divide the white layer cake in to three equal layers with same height and keep it aside.
  • Place one white layer on cake board, apply whip cream and place brown cake layer over it, again apply whip cream and place white layer over it. Then apply cream and place pink cake then cream it and white layer on top...

Neapolitan Christmas Cake
To prepare the filling
  • Sprinkle gelatin over ¼ cup of cream and let it stand for one minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.
  • With a mixer on medium speed beat the remaining 1 1/2 cup cream and confectioners sugar till it thickens and is frothy. Add gelatin mixture. Beat until stiff peaks form.
  • Place white cake on a platter and spread two tablespoons of jam or frosting over the cake. If needed ,Sprinkle with ¼ cup of coconut flakes. Repeat layering with brown cake and then white cake following pink cake and white cake on top.
  • Refrigerate the cake for 45 minutes or till the whipped cream is firm.
  • If needed add glitter while serving..
Neapolitan Christmas Cake
 Notes *
Cake flour Substitute:   For 1 cup cake flour: 2 tablespoon cornstarch + rest of all purpose flour/Maida.
Easiest way to make it is by putting cornstarch in a cup then fill up the cup with all purpose flour.
I doubled the recipe using same ingredients or you cake prepare 3 recipe vanilla cake and color to your choice.
You can also use piping gel and powdered sugar to stabilize whip
       For 1 cup of heavy cream I added 2 tbsp pipping gel  with 1/4 cup of powdered sugar.

                           Sending this to Baking partners by Swathi,  Merry christmas event happening at cook,cook and cook,  Celebrate Christmas happening at Divya's culinary journey, Cookies and Cake event @ My easy to cook recipes,  Cook. eat. delicious ~ Cakes at Spicy food, Kid's delight ~ Dessert started by Srivalli and happening at Veg junction.