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Recipe of Napolitano cake with Coconut Bitumen
Recipe

Napolitano cake with Coconut Bitumen

1h
40 mins
Low
51
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This colorful and beautiful Neapolitan pie with coconut bitumen is amazingly delicious for its fluffy vanilla, strawberry and chocolate bread; In addition to a delicious creamy coconut cream, you simply can not resist, let yourself be pampered with all the flavor of Santa Clara®
Learn more about Santa Clara ®

Ingredients

12 portions
  • 9 eggs
  • 2 1/2 cups sugar
  • 1 1/2 cups butter, melted
  • 2 teaspoons liquid vanilla
  • 6 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 2 pinches salt
  • 1 Santa Clara® Lechita flavor chocolate ice cream
  • 150 grams bitter chocolate, melted
  • 1 Lechita Santa Clara® flavor strawberry ice cream
  • enough vegetal color additive, pink
  • 1 Lechita Santa Clara® vanilla ice cream flavor
  • 8 packages cream cheese, for bitumen
  • 1 cup powdered sugar, for bitumen
  • 1 teaspoon coconut essence, for bitumen
  • 3 tablespoons cocoa, for bitumen
  • enough vegetal color additive, pink, for bitumen

Preparation

Preheat the oven to 170 ° C.
For the cake, in a blender whisk the eggs with the sugar, until they change color, add the melted butter, vanilla essence, flour, baking powder, baking soda, salt and whisk for 3 more minutes.
Separate the mixture in three bowls, add one the Santa Clara® Lechita flavor chocolate ice cream and bitter chocolate, mix until incorporated. Pour over a previously floured and greased mold, bake for 40 min.
To another part of the mixture add the Santa Clara® Lechita ice cream strawberry flavor, add a few drops of pink dye and mix until the color is integrated. Pour over a previously floured and greased mold, bake for 40 min.
Finish by adding the Santa Clara® Lechita ice cream vanilla flavor to the rest of the mixture, pour over a previously floured and greased mold, bake for 40 min.
For the bitumen, cream cream cheese for 5 minutes with the icing sugar and coconut essence, divided into 3 parts.
On one side add the cocoa and mix very well. To another, it integrates the pink dye.
Place the three colors of bitumen in pastry sleeves with curled duyas of the same size.
Arrange the cake by placing the chocolate disc on the base, a layer of white bitumen, continue with the strawberry cake, more bitumen and finish with the vanilla cake.
Decorate the cake by forming roses with the bitumen, starting with the chocolate bitumen, followed by the strawberry bitumen and ending with the white. Serve and enjoy.

PRESENTATION

On an extended plate, accompanied by a jasmine tea.

TIPS

So that the bitumen has a very firm consistency, refrigerate for 15 minutes before using it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
beatriz Rodríguez Mingo
25/12/2017 12:54:43
Deliciosas sus recetas me encantan por que las hago y salen ricas. Gracias por esta página. Felicidades

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