This Neapolitan cake is the easiest and richest version you're going to try. It is based on the traditional Neapolitan cake which is an ice cream cake that is its popular origin is pistachio, vanilla and strawberry or cherry collecting the colors of the Italian flag (pistachio green, cream for white and cherry or strawberries for red and promise to bring it little around here).
I made this cake nine years ago for the first time. It was one of the first I made for a commission and I loved it. Inexplicably, I've never posted it on the blog, probably because the photos I keep don't like anymore. So when I thought of a cake to celebrate the blog's birthday, I doubted it. In these 9 years we have spent many moments together and of all I keep a super memory. I just hope we have many more to keep enjoying the trips and the kitchen.
And going back to today's recipe, I'll tell you this is the un-complicated version and I explain myself. Normally the cake consists of 3 different biscuits, however I have done several tests until I have got a single recipe that we use as a base to give then the corresponding flavor and color. As simple as making this cake dough, divide it into three parts and add a different flavor to each of them. Started!
- 350g salted butter (or regular butter and half a teaspoon of salt)
- 350 g sugar
- 350 g flour
- 15g (3 teaspoons) Royal-type yeast powder
- 7 eggs
- 1 teaspoon vanilla
- 2 tablespoons water with 20g pure cocoa
For the strawberry cake
- 2 tablespoons strawberry puree or jam or 2 tablespoons dried dried strawberries
- 400g butter
- 475g icing sugar
- 120g cream
- 2 tablespoons strawberry puree or jam or freeze-dried strawberries powder
Preheat oven to 180C
We grease 3 15 cm molds.
Whisk butter and sugar for 4 minutes. Add the eggs one by one.
We add ha haina and beat slowly.
We weighed the dough and divided the dough into 3 equal parts (I got 3 parts of 460 g each because I ate like 2 tablespoons ... hahahaha)
To one of them we add vanilla, to another the diluted cocoa and to another the strawberry puree
We bake about 25-30 minutes (if we bake all three at once, we change positions after 15 minutes and put the back in front and the other way around, so all 3 are done at once and everywhere the same). We unmould and let cool completely on a rack.
For the cream
Beat the butter and glys sugar in a low-speed electric mixer with the paddle attachment for about 2 minutes.
Dissolve the strawberry paste or jam in the liquid cream and add it to the butter and sugar mixture. Beat again by scraping the bottom of the bowl well.
The order of the biscuits is not going to affect the end result, but I mounted it in this order and I tell you so.
Base the chocolate cake and cover with a layer of strawberry cream.
Put the vanilla cake on top and repeat covering with cream.
We're done with the strawberry sponge cake. We cover the whole cake with a thin layer with the strawberry cream. We take it to the fridge to harden a little.
Remove from the fridge and add a thin layer again, making sure it looks smooth.
We put a small curly nozzle on a pastry sleeve and decorate the top. We're done with some white sugar noodles and Tachán!
Tips and Tricks
Sometimes the butter cream is too yellow and when you add the jam or strawberry paste it stays orange instead of pink. To avoid this we can add a very small dot of purple dye since purple counter-subtracts the yellow color and we will get a whiter base that is easier to color