Neapolitan Cake

By -




Soo, I got the original idea from this from my “Layered” cookbook by Tessa Huff. But, I did some different stuff. It’s a great cake. It gets a 9. Here is how the layers look



First, I did 9 inch cakes, and I did vanilla, chocolate, vanilla, chocolate layers of cake. I used the following recipes:

    Vanilla Cake
  • 3 cups (370g) cake flour I measured this by weight and just put 1/3 cup of cornstarch in the bowl and then dumped flour in until it reached the right number of grams
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cup (390g) granulated sugar I only did 1 1/3 cups and it was plenty sweet
  • 3 large eggs
  • 2 large egg yolks
  • 1 1/4 cups milk (anything but skim) I used 2%
  • 2 tsp vanilla extract I increased this to 1 Tbs.
recipe and instructions found at link below:
http://www.cookingclassy.com/fresh-strawberry-cake/
So, you cream the butter and sugar with the paddle attachment, and add the eggs one at a time. Then the vanilla. Then mix. Sift the dry ingredients, and then alternate dry in 4ths with milk in 3rd, beginning and ending with flour. Put in 3 9-inch cake pans and bake at 350 for like 20 minutes or so.


Chocolate Cake
1 cup cocoa I use dutch process
2 cups boiling water
2 3/4 cup sifted flour I just sift flour to 350 grams
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter I do 50& butter and 50% canola oil to keep it moist
2 1/2 cups sugar I do 1 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla I increase this to 2 tsp.

Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. I fold in 2 Tbs. of mayo at the end. Bake at 350 for about 18 minutes. 3 9-inch pans. I think making this a day in advance would be a good idea. Don’t overbake them or it will be dry.

Then, I used a vanilla buttercream recipe from cakebycourtney.com.
Vanilla Buttercream

  • 2 cups (452 g) unsalted butter slighly cold
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 2 tsp. (8 g) vanilla bean paste or pure vanilla extract
  • 1/4 cup (57 g) heavy cream cold
  • pinch of salt

You essentially beat the butter (take it out 30 minutes before from the fridge) for a couple of minutes. Then, you sift the sugar and add it a cup at a time. Then, add the other ingredients and beat for about 3-5 minutes. From there, she uses a wooden spoon to stir the air out.




Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more