HOW TO MAKE NEAPOLITAN ICE CREAM CAKE! скачать в хорошем качестве

HOW TO MAKE NEAPOLITAN ICE CREAM CAKE!

This is how to make an ice cream cone cake! Decorate it with your favourite ice cream toppings and Neapolitan sponges inside - vanilla sponge, strawberry sponge and chocolate sponge. This is a showstopper, but it's so easy! I even chopped a Cadbury Flake for a proper vanilla topping, we've got some sprinkles and strawberry jam on the pink ice cream cone and melted chocolate with a cherry on top for the chocolate ice cream flavour. Instagram -   / julietsear   Subscribe for more - http://goo.gl/sgJQPq ________ Neapolitan Icecream cake recipe My sponge recipe is adapted from my best vanila cake recipe which is here if you fancy watching! The difference is that I made a larger quantity and changed one of the sponges to chocolate, but started off with one mix that I split so I could get three layers, here’s the recipe; You’ll need approx. 2-2.2 kg of vanilla frosting to fill, crumbcoat and ice this cake and do the swirly ice-cream decoration and food colouring to make a little of it pink and yellow 3 8” round cake tins base and side lined I used a Wilton 1 m nozzle for the swirls in piping bags 9 icecream cones Sprinkles Stem on cherries Flakes A bit of melted chocolate or chocolate sauce About 2 tbsp strawberry jam About 3 tbsp Nutella or chocolate spread Ingredients 250g very soft butter or butter spread (e.g. Lurpak) or margarine of your choice 55g light olive oil or sunflower oil 2 tsp vanilla bean paste or extract 300g caster sugar 6 medium eggs 350g self-raising flour plus 30g cocoa for the chocolate layer 1 tsp baking powder 1 tsp sea salt 100g soured cream, room temperature Pink gel food colouring, about ¼ tsp or however much you like, I wanted it quite a light shade of pink Method 1. Preheat the oven to 170C fan. 2. Beat together the butter and oil with the vanilla. Add the sugar and beat until fluffy. Mix in one egg at a time until combined. 3. In another bowl, whisk the baking powder and salt into the flour. Now remove 125g of the flour and put it into a separate medium sized bowl and mix in 30g of cocoa powder to this for the chocolate layer. 4. Take out 300g of the butter, sugar and egg mix and pop it into the chocolatey flour, fold it through and mix in about 1/3 of the soured cream, this is your chocolate mix. Add it to one tin and level. 5. For the final 2 layers gently mix half of the flour into the wet ingredients. Add the soured cream mix, and then add in the remaining flour. Take out half and fill another tin with the vanilla cake and add pink food colouring to make the pink layer and add this to the third tin and bake until risen, golden and cooked through (about 20-25 mins subject to your oven). Leave to cool in the tins then turn onto a rack to cool completely Then fill as shown, crumbcoat, second coat and add the details, hope you will enjoy making this one!! ________ I'm regularly on This Morning, keep an eye for some bakes on there!