The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26490/neapolitan-princess-cake

LifestyleFOOD.com.au

This impressive chocolate, vanilla and strawberry Neapolitan cake is perfect for the princess in your life.

Ingredients

  • Chocolate cake

  • 2 cups plain flour

  • 2 cups white sugar

  • ¾ cup cocoa powder

  • 2 tsp baking powder

  • 1 ½ tsp bicarbonate soda

  • 1-2 tsp instant coffee

  • ½ tsp table salt

  • ½ cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup boiling water

  • Vanilla cake

  • 2 ¾ cups plain flour

  • 2 cups white sugar

  • 2 tsp baking powder

  • 1 ½ tsp bicarbonate soda

  • ½ tsp salt

  • 1/2 cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 2 tsp vanilla extract

  • 1 cup boiling water

  • Strawberry cake

  • 2 cups white sugar

  • 1 (85g) packet strawberry jelly crystals

  • 250g unsalted butter

  • 4 eggs

  • 2 3/4 cups plain flour

  • 2 ½ tsp baking powder

  • 1 cup milk

  • 1 tbsp vanilla extract (paste)

  • 1/2 cup strawberries (pureed)

  • Buttercream for filling (may need 2 lots)

  • 125g unsalted butter

  • 2 ½ cups icing sugar mixture

  • 1 tsp cold water

  • 2 tsp milk

  • 1 tsp vanilla bean paste

  • Buttercream for frosting (may need 2 lots)

  • 125g unsalted butter

  • 2 ½ cups icing sugar mixture

  • 1 tsp cold water

  • 2 tsp milk

  • 1 tsp vanilla bean paste

  • food colouring paste (purple, pink)

  • Buttercream for decoration

  • 125g unsalted butter

  • 2 ½ cups icing sugar mixture

  • 1 tsp cold water

  • 2 tsp milk

  • 1 tsp vanilla bean paste

  • food colouring paste (purple, pink, yellow, blue/green)

  • Sugar crown

  • ½ cup caster sugar

  • 2 tsp cold water

  • purple food colouring paste

  • Meringues

  • 2 egg whites

  • ½ cup caster sugar

  • pinch of salt

  • ½ tsp of vanilla extract (paste)

  • edible silver leaf

  • White chocolate shards

  • 125-150g white chocolate

Method

  • 1.

    Preheat oven to 160°C (fan-forced).

  • 2.

    Spray six 8 inch, round, cake tins with oil and line with baking paper.

  • Chocolate cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add Vanilla Extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy.

  • 6.

    Divide the batter evenly between two of the prepared tins.

  • Vanilla cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add Vanilla Extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy.

  • 6.

    Divide the batter evenly between two of the prepared tins.

  • Strawberry cake:

  • 1.

    Ream together the butter, sugar and strawberry jelly crystals until light and fluffy.

  • 2.

    Beat in eggs one at a time, mixing well after each.

  • 3.

    Combine the flour and baking powder; stir into the batter alternately with the milk.

  • 4.

    Blend in vanilla and strawberry puree. Divide the batter evenly between two of the prepared tins.

  • 5.

    Cook cakes for approximately one hour, until it springs back when touched.

  • 6.

    Let cakes cool in tin for 5 minutes and transfer to cooling rack (top side down).

  • 7.

    Cut cakes in half, and cool further in freezer if required.

  • Sugar crown:

  • 1.

    Add the water, sugar and food colouring to a saucepan and put on a medium heat and stir until sugar is dissolved (5 minutes).

  • 2.

    Once dissolved, turn heat to high and bring to boil for 5 minutes.

  • 3.

    Take from heat and rest until bubbles disappear.

  • 4.

    Pour onto a baking sheet in a 30cm length, tilt to allow the sugar to create a drip effect.

  • 5.

    While still warm and workable, wrap the sugar and baking paper around a round object and let set.

  • For the meringues:

  • 1.

    Add the egg whites and salt to the mixer bowl and using the whisk attachment, whisk until soft peaks form.

  • 2.

    Add the caster sugar in small parts, whisking until all sugar is added and peaks are stiff.

  • 3.

    Mix in vanilla extract.

  • 4.

    Pipe meringues onto a lined baking tray using a round open tip.

  • 5.

    Cook in oven at 110°C for about 1 hour, remove to cool.

  • 6.

    Once cooled, wet the top of the meringue lightly and press on silver leaf.

  • Buttercream filling:

  • 1.

    Dice the butter and add it to the mixer bowl.

  • 2.

    Using the beater attachment, beat on medium to high until a smooth consistency is achieved.

  • 3.

    Add the icing sugar and beat on low to medium, until combined (it will clump together).

  • 4.

    Add the vanilla extract, water and milk and continue to beat.

  • 5.

    If the buttercream is too stiff, keep adding 1 tsp of milk until desired consistency is achieved. It should be fluffy but firm.

  • Buttercream frosting:

  • 1.

    Dice the butter and add it to the mixer bowl.

  • 2.

    Using the beater attachment, beat on medium to high until a smooth consistency is achieved.

  • 3.

    Add the icing sugar and beat on low to medium, until combined (it will clump together).

  • 4.

    Add the vanilla extract, water and milk and continue to beat.

  • 5.

    If the buttercream is too stiff, keep adding 1 tsp of milk until desired consistency is achieved. It should be fluffy but firm.

  • 6.

    Divide the mixture into two, adding in pink food colouring to one half and purple to the other half.

  • 7.

    For the buttercream for decoration, dice the butter and add it to the mixer bowl.

  • 8.

    Using the beater attachment, beat on medium to high until a smooth consistency is achieved.

  • 9.

    Add the icing sugar and beat on low to medium, until combined (it will clump together).

  • 10.

    Add the vanilla extract, water and milk and continue to beat.

  • 11.

    If the buttercream is too stiff, keep adding 1 tsp of milk until desired consistency is achieved. It should be fluffy but firm.

  • 12.

    Split the mixture in 5, adding in pink food colouring to one, purple, yellow and blue to the others, leaving one portion white.

  • White chocolate shards:

  • 1.

    Prepare a chopping board or oven tray with a sheet of baking paper.

  • 2.

    Boil a saucepan of water on the stove (half full).

  • 3.

    Add 2/3 of the white chocolate to a heat proof glass bowl and put on top of saucepan, stir until chocolate is melted and heated to approximately 45°C and then remove from heat and place the bowl onto a heat proof board. Add the remaining white chocolate and stir in to reduce the temperature.

  • 4.

    When the temperature reaches 28°C, put the chocolate back onto the saucepan and stir until it heats back up to 32°C.

  • 5.

    Remove the chocolate from heat and pour onto the pre-prepared baking paper and spread using a palette knife of spatula. Try to keep the mixture in a long rectangular shape.

  • 6.

    Using multiple food colours, create a marble pattern of bright colours, keeping the main part of the chocolate white in colour.

  • 7.

    Once cooled, cut into long triangular shapes, set aside.

  • Assembly:

  • 1.

    Place one slice of chocolate cake on a cake board.

  • 2.

    Spread the filling buttercream on top of cake and sit a vanilla slice on top, spreading filling buttercream on top.

  • 3.

    Continue with a strawberry layer and continue the pattern until all of the cake is used.

  • 4.

    Spread the remainder of the filling buttercream on the outside of the cake and smooth out.

  • 5.

    Refrigerate to set buttercream.

  • 6.

    Add the purple buttercream to the bottom half of the cake and the pink to the remainder and smooth.

  • 7.

    Pipe the white decoration buttercream on top of the cake in a circle using the round tip, and put the sugar crown on top.

  • 8.

    Using a mix of piping tips and the coloured decoration buttercream to add decoration.

  • 9.

    Add meringues to the exterior of the cake, the same with the chocolate shards.

  • 10.

    Put the decorative items on the cake to your own personal preference.

  • 11.

    Using edible gold paint and a paint brush, paint a crown on the front and centre of the cake.

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 399kj
  • Fat Total 17g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 58g
  • Sugar 44g
  • Sodium 169mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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