Neapolitan Christmas Cake~ Baking Partners Challenge# 5

Neapolitan Christmas Cake

 Baking Partners fifth challenge post- Neapolitian Christmas Cake. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Keeping the holiday spirit in mind Swathi suggested Christmas cake.So for this months challenge theme we had three cake recipes. Among the three I selected and tried the Neapolitian Christmas cake. It is a beautiful tricolor cake which soft,spongy cake layers made with egg whites. The filling is  layers of whipped cream frosting. There is a whole lot of flavors in each layer~coconut,ground almond and strawberry jam together makes this a very tempting and delicious cake . This cake is a sure winner and you will surely love it.

Recipe source: Susan Kelliher Ungaro (ed.)Family Circle-Best Ever Cakes and Cookies, p. 214.

Ingredients
3/4 cup cake flour(not self rising)
1/3 cup ground almonds
1 tsp baking powder
1/4 tsp salt
5 egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
1 tsp almond extract
Green and red food coloring

Filling and topping
1 tsp unflavored gelatin
2 cup heavy cream
3 tbs confectionary sugar
1/4 cup strawberry jam
3/4-1 cup coconut flakes, sweetened

Pre heat oven to 350 degree F. Coat three 8 inch loaf pan with non stick cooking spray and line with wax paper
Whisk together flour, ground almonds, baking powder and salt. In a separate bowl beat egg whites and when it becomes glossy add cream of tartar and whip until it is foamy. Gradually add granulated sugar( one tsp at a time) in medium high until stiff peaks are formed. Shift in the flour mixture little by little over the beaten egg whites and fold in gently. Repeat till all the flour is incorporated and fold in almond extract.
Measure and divide your batter into three separate bowls and mix one with green food color and another with pink and keep the remaining as white. Pour this batter into three separate pans  and bake for about 12 minutes. The center of the cake layers springs back when lightly pressed with finger tips. Invert cake into wire racks and allow to cool completely

To prepare the filling
Sprinkle gelatin over ¼ cup of cream and let it stand for one minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.
With a mixer on medium speed whip the remaining 1 1/2 cup cream and confectionary sugar till it thickens and is frothy. Add gelatin mixture. Beat until stiff peaks form.
Place green cake on a platter and spread two tablespoons of jam over the cake and then spread 1/3 cup of whipped cream on top. Sprinkle two tbs of coconut flakes. Repeat layering with white cake and finally place the pink cake on top. Spread the rest of the frosting on top and sprinkle the remaining coconut on top of the cake.
Refrigerate the cake for 45 minutes or till the whipped cream is firm.

Try this
Hope you will all enjoy!