posted by Becky 07-14-102 8:49 PM
Neopolitan Christmas Cake
Makes 10 servings
Prep 30 minutes
Bake at 350 degrees for 12 minutes
Refrigerate 45 minutes
Cake:
1 cup cake flour
1/2 cup ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
8 egg whites (about 1 cup)
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon almond extract
Green and red food coloring
Filling and Topping
1 teaspoon unflavored gelatin
1 3/4 cups heavy cream
3 tablespoons confectioner’s sugar
1/4 cup strawberry jam
Garnishes
3/4 cup sweetened flake coconut
Fresh red currants, cut into clusters (optional)
Cake: Preheat to 350 degrees. Coat three 9 1/4x5 1/4x2 3/4-inch loaf pans with nonstick cooking spray. Line pans with waxed paper.
Whisk together flour, almonds, baking powder and salt in a small bowl.
With a mixer on medium speed, beat egg whites and cream of tartar in a large bowl until foamy. Gradually add granulated sugar, beating on medium high until stiff peaks form. Sprinkle half of flour mixture over beaten egg whites; fold in gently. Repeat with remaining flour. Fold in almond extract.
Measure 1 1/4 cups batter into each of 2 separate bowls. Tint batter in 1 bowl light green; pour into a prepared pan. Tint batter in second bowl pink; pour into another prepared pan. Pour remaining white batter into third pan.
Bake in heated 350 degree oven 12 minutes, until center of cake layers springs back when lightly pressed with a fingertip. Invert cake layers onto wire racks; peel off paper. Let cool.
Prepare filling and topping: Sprinkle gelatin over 1/4 cup cream in a small saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.
With mixer on medium-high speed, beat remaining 1 1/2 cups cream and confectioners' sugar in a small bowl until slightly thickened and frothy. Add gelatin mixture. Beat until stiff peaks form.
Place green cake on a platter. Spread 2 tablespoons jam over cake, then spread 1/2 cup whipped cream on top. Sprinkle with 1/4 cup coconut. Repeat layering with white cake, remaining 2 tablespoons jam, 1/2 cup whipped cream and 1/4 cup coconut. Place pink cake on top. Frost top and sides of cake with remaining whipped cream. Place remaining 1/4 cup coconut in a small plastic food-storage bag. Add 1 drop green food coloring; knead to tint coconut. Sprinkle coconut over cake.
Refrigerate cake 45 minutes or until whipped cream is firm. Serve garnished with currants if desired.