Neapolitan cake

Neapolitan cake

170 g. butter, softened
350 gr. Sahara
2 teaspoons (10 ml) of pure vanilla extract
3 eggs, room temperature
220 gr. flour
90 gr. cocoa powder
7 g. soda
1 teaspoon (5 g.) Powder for baking
1 teaspoon (10 grams) of sea salt
360 ml. low-fat sour cream, room temperature
1/4 cup (60 ml) of mayonnaise

For glaze:
5 large fresh egg whites (150 gr.)
250 gr. fine granulated sugar
300 gr. butter, softened, cut into cubes
2 teaspoons (10 ml) of pure vanilla extract
a pinch of salt
150 gr. black chocolate
2 tablespoons (30 ml) strawberry puree
A few drops of pink color (gel)

For the cake: Preheat the oven to 180 degrees.
Prepare the form with oil and cover the bottom with parchment paper.
in a bowl of a mixer equipped with an oar attachment, whip butter, sugar and vanilla at medium-high speed until creamy and a small increase in volume, about 5 minutes. Reduce speed to medium and add eggs, one at a time, mixing after each, until homogeneity before adding the next.
Sift flour, cocoa powder, soda and baking powder into a bowl. Add the salt and mix all the ingredients. alternately add the sour cream and flour mixture to the whipped mixture, starting and ending with the dry ingredients, ending with the mixing by hand. Add the mayonnaise and mix with whisk.
Divide the dough evenly into three cakes.
Align the surface and bake for 30 minutes, turning once in 20 minutes, check for availability, using a stick. Let it cool for 20 minutes, then reach and cool completely.

for glaze: In a clean and dry bowl, place egg whites and sugar and put on a slow fire in a water bath (but not with boiling water), whisking constantly, but gently until the temperature reaches 50-60 degrees, or if you do not have thermometer, until the sugar completely dissolves and the mixturewill become hot, but not much.Place the squirrels in the mixer bowl and beat until the glossy and hard peaks (about 10 minutes, or longer). Switch to the paddle attachment, with the mixer at low speed, add the softened oil and mix until the mixture reaches a silky smooth texture. Add vanilla and salt, whisking at low speed until smooth.

Assembling: Divide the icing into three parts. Leave one part vanilla. For chocolate, add melted and chilled chocolate and mix until blended. for strawberry glaze, add 1-2 tablespoons strawberry puree. Add a few drops of pink food coloring.
Align the top on all cakes, cut with a serrated knife. Wrap the layers in a film and refrigerate for 15 minutes in the freezer. lay out the first cake on a serving dish and spread 1 glass of chocolate glaze on top, leaving about 2 cm border along the edge. Place the second layer of the cake on top and spread the vanilla glaze. Place the last layer on top and distribute the strawberry frosting. fill the 3 packages with the remaining glaze and using a decorative tip, decorate the edges, filling in the blanks.
Cool for several hours or overnight.
Bon Appetit!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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