Neapolitan ice cream cake was one of my favourite cakes growing up because I was always indecisive and wanted to try everything! – so Neapolitan was always a win because I got three different flavours in one. Traditionally you would know the Neapolitan ice cream dessert as having three flavours vanilla, strawberry, and chocolate. However, it is said to have originated from Naples in Italy with the first recorded recipe created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839 where the flavours were vanilla, cherry and pistachio, created to resemble the Italian Flag.
The term Neapolitan was generally used to describe any ice cream combining 3 flavours, but when the dessert was bought to the United States in the 1870’s by Neapolitan immigrants, the flavours were changed to chocolate, strawberry and vanilla as they were the most popular flavours in the US at the time.
So, this cake is an old-school original take on a retro classic – Neapolitan Cake with Mock cream – complete with Sprinkles – ‘cause who doesn’t like sprinkles?
- 225 g unsalted butter room temperature
- 300 g caster sugar
- 3 eggs large
- 350 g cake flour or 300g AP flour with 50g cornflour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup full cream milk
- 2 tsp vanilla extract
- ½ cup strawberry jam
- 6 drops of red food gel colouring
- 2 tbsp pistachio paste
- 1 tsp cocoa powder
- 1 tbsp boiling water
- 6 drops of green food gel colouring
- 1 tsp vanilla bean paste
- 250 g unsalted butter room temperature
- 250 g icing sugar
- ½ cup milk
- ½ cup boiling water
- Pinch salt
- 1 tsp vanilla bean paste
- Sprinkles to decorate
- Preheat oven to 170 degress Celsius
- For the cake, grease and line 3 x 20cm round cake tins.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and mix well.
- Mix together the flour, baking powder and salt In a separate bowl.
- With the mixer on slow speed or using a spatula, fold the flour mixture and milk 1 cup at a time, alternating, ending with flour until well combined.
- Divide the mixture into 3 bowls evenly.
- Fold through the vanilla bean paste into 1 bowl of mixture and the strawberry jam and red food colouring into the 2nd bowl.
- Combine the pistachio paste, cocoa powder and boiling water in a small bowl, and fold this through the 3rd bowl of mixture.
- Pour each batter separately into their own tin and place into the oven for 20-25mins until cooked through.
- Turn out onto a wire rack to cool while you make the mock cream.
- For the mock cream, in a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- While the beaters are running, slowly add the boiling water 1 tablespoon at a time, alternating with the milk until the sugar has dissolved and the mixture is smooth and creamy.
- Add the salt and vanilla extract, beat well.
- To serve, place the pistachio layer on the bottom, and cover in icing. Add the vanilla layer next, and cover this in icing, then finally, add the strawberry layer and cover the top and sides with mock cream. With the leftover mock cream you can pipe some rosettes on the top and cover with sprinkles.
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Disclaimer - Nutritional information is provided as a guide only
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