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.
Category :
Cuisine & pâtisserie
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