How To make Neapolitan Torte
Cakes: 1 pk Chocolate cake mix
1 pk Yellow cake mix
1/2 ts Red food coloring
Filling: 1/4 c Butter
4 c Powdered sugar
3 tb Milk
1/8 ts Salt
3 oz Cream cheese
Green food coloring Frosting: 1/4 c Butter
1/8 ts Salt
1/3 c Cocoa
3 tb Milk
1 c Powdered sugar
1/2 ts Vanilla
Grease 2, 17 x 11 pans. Line with wax paper. Grease and flour again. Mix chocolate cake mix according to package directions. Pour into pans. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper off immediately. Mix yellow cake mix according to package directions. Prepare pans as above. Pour 1/2 of the batter in one pan. Color other half of the batter with the red food coloring. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper out immediately. FILLING: Beat butter, cream cheese and confectioners's sugar with milk and salt inelectric mixer. Beat well until fluffy. Color with green food coloring. FROSTING: Mix butter, salt, cocoa, milk and confectioners' sugar well and whip until smooth. ASSEMBLE: Cut each layer into 4 even rectangles. You will have 16 cake rectangles. Place one layer on an attractive tray and spread with some filling. Continue until all layers are used, alternating colors, with filling between each layer. Frost sides with thin layer of chocolate frosting. Can be frozen. -----
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Neapolitan Ice Cream Cake recipe
This Homemade Neapolitan Ice Cream Cake recipe is better than a store-bought one! Homemade vanilla and strawberry ice cream on the soft-moist chocolate cake base, and frosted with cream cheese buttercream frosting, this eggless dessert is sure to be a big crowd-pleaser! This easy Ice Cream Cake is the perfect summer dessert and making it at home is so seriously simple.
Notes and pro-tips
Freeze the strawberry ice cream layer for 30 minutes before adding vanilla ice cream.
Let the cake sit in the freezer overnight.
Try to frost the ice cream cake fast or place the cake in the freezer every 10 minutes while frosting the cake. In short, make sure the ice cream is not melting.
To make this dessert completely no-cook, use chocolate ice cream instead of baking the chocolate cake from scratch.
Instead of making ice cream at home from scratch, you can use store-bought strawberry ice cream and vanilla ice cream. This will save some time and effort.
You can skip the pink color in your strawberry ice-cream.
Run a sharp knife under hot water when slicing, this helps create a clean cut.
Can we use any cake pan?
For baking a cake, you can use any cake tin. But make sure the size of the cake tin (In which you are baking cake) and the size of spring for pan (in which you are going to combine ice cream and cake) both are of equal size.
I used a 6-inch diameter and an 8-inch height springform pan. I baked chocolate and assemble everything in the same pan.
You can use an 8-inch cake pan too for baking and assembling them. Baking time may vary a little bit in this cake.
What if I don't have a springform pan?
6-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled.
If you do not have a spring-form pan, line your pan with clear cling wrap before adding your parchment paper. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
You want to bake your cake in the same pan you’ll use for layering the ice cream and cake together so that the cake layers fit in the final pan you use for layering. Also, make sure your pan is tall enough to fit all the layers well.
How many days this do cake stay fresh?
This cake stays up to a week's cover in the freezer.
Can we use the store-bought ice cream?
Yes! As I told you in the notes section, you can use any store-bought ice cream of your choice to make this Ice cream cake.
Can we skip the frosting or use other frosting or toppings?
Of course! You can use any frosting of your choice. No rules! I have mentioned all the substitutions above.
Can I double the recipe?
Yes! You can double or triple this recipe. Just make to use a bigger springform pan for baking the cake and assembling the ice cream cake.
How to line the sides and base of the cake tin with parchment paper?
Place the cake pan on a piece of parchment paper and trace around it with a pencil, then cut out the circle with scissors.
For the sides, measure the height of the pan and make tick marks on the paper. Then cut out the strips. Secure ends of the parchment paper with tape (according to the size of your baking pan.
Detailed Recipe
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Behind the Scenes at Crumbs & Doilies - Neapolitan Cake | Cupcake Jemma
I've been spending a lot of time in office-land lately which is the more serious/boring side of owning a bakery but thankfully all the fun stuff keeps on happening at C&D! As a little Tuesday treat I thought you guys might like to see some behind-the-scenes goings on from our main bakery as Sally and the gang knock up some of our amazing cakes. Enjoy! Jemma x
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INGREDIENTS
===========
All-purpose flour - 1 Cup ( 1 Cup = 250 ml)
Baking powder - 1 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1/8 tsp.
Sugar - 3/4 Cup
Egg - 3 Nos.
Vanilla essence - 1 Tsp.
Sunflower oil - 3/4 Cup
Warm milk - 1 Tbsp.
Vinegar - 1/4 Tsp.
Warm milk - 1 1/2 Tbsp.
Vinegar - 1/4 Tsp.
Strawberry mix - 3 drops
Dark compound(grated) - 2 Tbsp.
Cocoa powder - 1 Tsp.
Hot Milk - 2 Tbsp
Vinegar - 1/2 Tsp.
Sugar - 1/2 Cup
Water - 1 Cup
Salt - 1 pinch
Whipping cream - 2 Cup
Cocoa powder - 1 Tbsp.
Strawberry mix - 3 drops
White compound - 135 gm.
Fresh cream - 1/2 Cup
Sugar - 1 1/2 Tbsp
Butter - 1 Tbsp.
Dark compound - 125 gm
Fresh cream - 1/2 Cup
Sugar - 1 1/2 Tbsp
Butter - 1 Tbsp.
Pink colour - 2 drop
DIPLOMATIC CAKE that is NEAPOLITAN ZUPPETTA
Music: 1812_Overture_by_Tchaikosvky.mp3
Diplomatico also called diplomatic cake, it is the combination of two completely different pastas, that is a sheet and a soft whipped pastry (sponge cake or Maddalena pasta). The rich filling generally consists of a rum flavored butter cream or diplomatic cream Diplomatic cream is a cream obtained from the union of two creams (from the Greek diploma, of double thing: chantilly (sweetened whipped cream) and custard, usually in proportions of about 1/3 and 2/3. Chantilly for its richness of air, is added to give lightness to the cake. The generous maraschino dipping makes it an exquisite cake, so much so that it is called Cake for special occasions. The diplomat usually comes in a rectangular shape, but there are also round versions
There are several variations of this dessert: in Sicily instead of diplomatic cream ricotta cream is used, a classic ingredient of Sicilian cuisine also used for many other regional desserts such as cannoli or cassata.
In Naples, cherries in syrup are added to the center as a filling.
The sponge cake is wet with different liqueurs such as: alchermes, amaretto or rum.
There are diplomats with strawberries, coffee, chocolate, almonds etc.
Its origins are not clear, there are those who claim that it was conceived for the first time in the fifteenth century by the cook of the Duke of Parma who wanted to give it to Francesco Sforza.But in Campania, in Naples, many people argue that the diplomatica is an invention of these lands and that its name is that of Neapolitan Zuppetta. This dessert is widespread in Italian pastry shops, especially in Campania. It is sold as a cake, as pastries and as mini pastries (called diplomats).
Italian desserts, how to cut sponge cake, how to cut puff pastry, how to make diplomatic cream, how to make shantilly cream,