Recipe For Cooking Neapolitan Christmas Cake

Toaster Oven Cakes :: Holiday Cakes

Neapolitan Christmas Cake

1 C. cake flour (not self-rising)
1/2 C. ground almonds
1 tea. baking powder
1/4 tea. salt
8 eggs whites (about 1 C.)
1/4 tea. cream of tartar
3/4 C. sugar
1/4 tea. almond extract or flavoring
Green and red food coloring
1 3/4 C. heavy cream
1 tea. unflavored gelatin
3 Tbsp. powderedsugar
1/4 C. strawberry jam
3/4 C. sweetened flake coconut

Preheat oven to 350 degrees F. With cooking spray, coat three 9 x 5 x 2-in. loaf pans. Line with wax paper.

Mix flour, almonds, baking powder and salt in a bowl.

Beat egg whites and cream of tartar in lrg. bowl until foamy. Gradually add sugar, beating until stiff peaks form. Sprinkle half the flour mixture over whites; fold in gently. Repeat with remaining flour. Fold in almond extract.

Measure 1 1/4 C. batter into each of 2 separate bowls. Tint 1 light green, the other pink. Transfer pink batter into one pan, green batter into second, and remaining white batter into the third pan.

Bake for 12 min., until tops spring back when pressed. Invert onto racks; peel off wax paper. Cool.

Heat 1/4 C. of the cream and the gelatine in a saucepan; stir to dissolve. Cool.

Beat remaining cream and powderedsugar in bowl until slightly thickened and frothy. Add gelatine mixture. Beat to stiff peaks.

Place green layer on platter. Spread with half the jam. Top with 1/2 c. cream mixture. sprinkle with 1/4 c. coconut.

Continue layering with white cake, remaining jam, 1/2 c. cream mixture and 1/4 c. coconut. Top with pink layer.

Frost top and sides of cake with cream mixture. Place remaining flake coconut in plastic bag with 1 drop of green food coloring; knead to blend color. Sprinkle cake with tinted coconut. Refrigerate cake for 45 min. or until whipped cream is firm.