Raw Vegan Neapolitan Cake Recipe
This Raw Vegan Neapolitan Cake is really great. A perfect chocolaty crust, chocolaty smooth layer, strawberry and vanilla layers follow after.. and topped with some cocoa nibs which bring a nice texture and taste to the final cake. You don't have to follow a raw or vegan diet, paleo or gluten free to enjoy this cake, this Neapolitan cake is simply a decadent, delightful dessert that everybody is going to love.
Ingredients:
Makes one 6 inch round cake, about 8-10 servings
Crust
1 cup ground almonds
1/2 cup dates, pitted
1/4 cup cocoa powder
1 tbsp coconut oil
Filling - Vanilla base
1 1/2 cups (240g) raw cashews, soaked in water 4-6 hours then drained
1/2 cup liquid sweetener of your choice (maple syrup, agave nectar, raw honey if not vegan)
5 tbsp lemon juice (juice of 1 large lemon)
1/2 cup coconut oil, melted
1 tbsp pure vanilla extract
pinch of salt
Additional Ingredients for Chocolate Layer
1/4 cup cocoa powder
1 tbsp liquid sweetener of your choice
1 tbsp coconut oil, melted
Additional Ingredients for Strawberry Layer
1 cup frozen strawberries
Directions
1. Prepare the crust: Place dates, ground almonds, cocoa powder in the bowl of a food processor and blend until crumbs form. Add coconut oil and process some more until the mixture is well combined and stick together when squeezed between your fingers.
2. Press well the crust mixture into the bottom of a 6 inch springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.
3. Prepare the vanilla base: Add all ingredients for vanilla base, presoaked cashews, lemon juice, liquid sweetener, melted coconut oil, vanilla extract and salt into the bowl of a blender and process until creamy and smooth.
4. Remove one third of the mixture into a bowl for the vanilla layer, and another third of the mixture for the strawberry layer, in another bowl.
5. Add the additional ingredients for the chocolate layer over the remained cashew mixture into the blender and process until smooth and creamy. Pour the chocolate mixture evenly over the crust using a rubber spatula to spread it out. Place in the freezer for 15 minutes to set before adding the next layer.
6. Meanwhile rinse the blender and prepare the strawberry layer. Add the vanilla base mixture from one of the bowls that were set aside into the blender, add frozen strawberries and blend until smooth and creamy. Remove the pan from the freezer and gently pour the strawberry layer evenly over the chocolate layer. Freeze for another 15 minutes or until set before adding the next layer.
7. Remove the pan from the freezer and gently pour the remaining third of vanilla base from the bowl that was set aside over the strawberry layer. Smooth out evenly again using a rubber spatula.layer. Place in the freezer to firm up for 15 minutes while you prepare the chocolate glaze if desired. If not just let it freeze for at least 2 or 3 hours. I let it overnight.
8. If you want to decorate the cake with some chocolate start preparing the chocolate topping by combining the ingredients into a bowl. Cut the corner of a small plastic bag making a 1/8 inch or even smaller hole, and place the mixture into the bag. Remove the pan from the freezer and create a chocolate spiral or drizzle it anyway you desire over the cake. Place in the freezer until ready to serve.
9. Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake edges with cocoa nibs for a wonderful look and texture.
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Layered Neapolitan Cake! A scrumptious Betty Creation.
Checkerboard Neapolitan Cake Recipe
title: Checkerboard Neapolitan Cake Recipe
hashtags:
#Checkerboard , #Neapolitan , #Cake Recipe , #cake
This jazzy Neopolitan Zebra Cheesecake will clearly earn you some stripes.
SERVINGS:
serving time1 Cheesecake
INGREDIENTS
For the crust:
60 chocolate wafers
4 tablespoons butter, melted
1 teaspoon salt
For the cheesecake:
3 cups cream cheese, softened at room temperature
1 cup sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon lemon juice
1 vanilla bean, scraped
3 drops pink food coloring
2 tablespoons strawberry puree
1/8 cup cocoa powder
INSTRUCTIONS
Make the crust: In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into a 9-inch springform pan and set in the freezer while the cheesecake is made.
Make the cheesecake: Preheat the oven to 325 degrees. In a large bowl, beat cream cheese until fluffy. Add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice.
Divide batter into 3 bowls. For the vanilla layer, add vanilla bean and mix until incorporated. For the strawberry layer, add 3 drops of pink food coloring and strawberry puree and mix until incorporated. For the chocolate layer, add cocoa powder and mix until incorporated. Each batter should be super smooth and pourable at this point.
Remove prepared crust from the freezer. Place 2 tablespoons of the vanilla cheesecake in the middle of the pan. Place 2 tablespoons of the chocolate batter in the center of the vanilla batter. Place 2 tablespoons of strawberry batter in the center of the chocolate batter. Repeat this process until all batter is used.
Bake cheesecake for 60 to 65 minutes until the cheesecake is set. Remove from oven and cool for 30 minutes. Continue to cool in the fridge up to 2 hours. Cake will keep up to 5 days refrigerated.
Frozen Neapolitan chequerboard cake | taste.com.au
With a few clever cuts, turn a classic family-sized tub of Neapolitan, malt biscuits and homemade ice magic into this stunning frozen cake. We’re calling it: this might just be our favourite dessert of the season! Get the recipe:
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The world-famous Neapolitan Cake
How To Make Italian FLOURLESS CAPRESE CAKE Homemade Recipe
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The recipe of the Capri cake is a classic specialty of Campania and more precisely Neapolitan. The characteristic of this cake is to have an exquisite crust covered with an abundant layer of icing sugar and a soft slightly damp heart. Moreover, it does not contain flour in the dough and for this reason it is perfect even for those who are intolerant to gluten.
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Ingredients:
- 7 oz (200 gr) of dark chocolate
- 7 oz (200 gr) of almonds
- 7 oz (200 gr) of butter
- 5 oz (140 gr) of icing sugar
- 1 oz (25 gr) of bitter cocoa (optional)
- 2 teaspoons of coffee powder (optional)
- 4 (120 gr) of egg white
- 3,5 0z (100 gr) of caster sugar
- 1 teaspoon of baking powder (for those who do not use the planetarium)
- powdered sugar for dusting
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AUDIO/VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Microphone usb
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ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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How to Bake a Neapolitan Cake Like the Pros
Swirled Neapolitan Cake Recipe:
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