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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 13, 2011

Neapolitan Layer Cake

Recently, when I asked my niece what cake she would like for her birthday, she sent me the following link for a Neapolitan layer cake:  http://annies-eats.net/2011/02/04/neapolitan-layer-cake/

While reviewing the recipe, I was inspired to make my own version of the cake.  The frosting was wonderful and, aside from using a touch more strawberry, used as directed.  The cake was a hit.




  Chocolate Cake:                                                      Strawberry Cake:
  1 1/4 Cup Cake Flour                                                   1 1/4 Cup Cake Flour
  1/2 Cup Hershey's Special Dark Cocoa Powder               1¼ Tsp baking powder
  1 Tsp baking soda                                                        ¼ Tsp salt
  ½ Tsp baking powder                                                   1 Cup sugar
  ½ Tsp salt                                                                   1 1/2 Ounce strawberry gelatin
  1 Cup sugar                                                                 8 Tbl unsalted butter, softened
  ¼ Cup Vegetable Oil                                                      2 large eggs
  1 Large Egg                                                                  ½ Cup Buttermilk
  1 Cup Buttermilk                                                           1½ Tsp vanilla extract
  1½ Tsp vanilla extract                                                    1/2 Cup Strawberries, finely chopped
                                                                                         
  White Cake:                                                           Filling:
  2 large egg whites                                                         16 Ounce Butter Cream Frosting
  1 3/4 Cup Cake Flour                                                    
  1½ Tsp baking powder                                             Strawberry Butter Cream Frosting
  ½ Tsp salt                                                                 1 1/2 Cup Pureed Strawberries, Unsweetened
  1 Cup Vanilla Sugar                                                    4 Large Egg Whites
  8 Tbl unsalted butter, softened                                     1¼ Cup sugar
  ¾ Cup Water, Very Cold                                             1 1/2 Cups Unsalted Butter, room temp, cut
  1 Tsp Vanilla Extract                                                    into 2 inch pieces

Make each cake individually in a 9 x 3 inch round cake pan that has been buttered and floured.

Preheat oven to 350 degrees.

Chocolate cake Directions:  Combine the sugar and vegetable oil, mix thoroughly.  Add the egg and beat on medium speed about 1-2 minutes.  Mix in the buttermilk and vanilla until fully incorporated.  In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; whisk to blend.  With the mixer on low, add the dry ingredients and mix for 30 seconds then continue to mix on medium speed about 2 minutes.  Pour the batter into the prepared pan and bake 35 to 45 minutes until a toothpick inserted in the center comes out clean.  Transfer to a wire rack and let cool in the pan for 20 minutes.  Remove from pan to rack and cool completely.

White Cake Directions:   Whip the egg whites on medium speed until stiff peaks form, set aside.  In another bowl, cream together the sugar and butter until light and fluffy.  In a small bowl, combine the flour, baking powder and salt.    Beat in half of the dry ingredients just until incorporated.  Blend in the water and vanilla extracts.  Beat in the remaining dry ingredients just until incorporated.  With a silicone spatula gently fold in the remaining egg whites, until the batter is smooth and no streaks remain. Pour the batter into the prepared pan and bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean.  Transfer to a wire rack and let cool in the pan for 20 minutes.  Remove from pan to rack and cool completely.

Strawberry Cake Directions:   Cream together the sugar, butter and gelatin, beating on medium-high speed  until light and fluffy.  Beat the eggs into the sugar mixture one at a time, mixing well after each addition.  Mix in the buttermilk and vanilla extract.  In a small bowl, combine the flour, baking powder and salt.    Add the dry ingredients to the wet ingredients, mixing just until incorporated.  Fold in the strawberries.  Pour the batter into the prepared pan and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.  Transfer to a wire rack and let cool in the pan for 20 minutes.  Remove from pan to rack and cool completely.

Strawberry Butter cream Frosting:  Combine the egg whites and sugar in a double boiler or in a heat proof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 F.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on low speed until the mixture has cooled to room temperature - the bowl should be cool to the touch.  This should take about 6 - 8 minutes.  When cool, turn mixer to high until egg whites form stiff peaks.  Reduce the speed to medium and add the butter one piece at a time.  Each piece should be fully incorporated before adding the next piece.  When all the butter has been added, scrape down the sides of the bowl and mix on medium high for 3 - 5 minutes more.  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.  Chill until set and spreadable.

Assembly:  Cut the Strawberry and White cakes in half horizontally.  Place one of the strawberry layers on a cake platter or dish large enough to hold it.  Top with vanilla butter cream frosting.  Place a layer of the white cake on top and cover with a layer of vanilla butter cream frosting.  Next, put the whole chocolate cake.  Frost with a layer of vanilla butter cream frosting.   Place a layer of the white cake on top and cover with a layer of vanilla butter cream frosting.  Place the last layer of strawberry cake on top.  Frost the top and sides of the cake with the strawberry butter cream.

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