There Neapolitan bundt cake it’s a soft one marbled donut in three different colors, inspired by a dessert very popular in the United States. A prescription easy to do and perfect for snack, but which you can also serve as dessert.
Ingrediants
- 250 g of soft butter
- 250 g of granulated sugar
- 5 eggs
- 250 g of flour 00
- 1/2 vanilla bean
- 25 ml of alchermes
- a few drops of red food coloring
- 1 tablespoon of flour 00
- 25 g of unsweetened cocoa powder
- 25 ml of whole milk
- 1 sachet of baking powder
There Neapolitan bundt cake is a fluffy marbled donut in three different colors. A very simple dough, based on eggs, butter, flour and sugar which is then divided and partially enriched with cocoa and partly with liqueur Alchermes and a few drops of red dye.
The three overlapping doughs in the mold give the cake a very pretty marbled look. A good and fragrant dessert, perfect a snack, but also as simple dessert after meal.
The recipe is inspired by American pastry. The Neapolitan ice cream it is in fact a very common type of ice cream in the United States consisting of a set of flavors chocolate, vanilla And Strawberry. From here comes a cake, generally sumptuous, which is the Neapolitan cake, three different layers of light vanilla, dark chocolate and pink dough. All stuffed with creams and covered with colored icing.
If you like idea of a sweet colorful also try the red velvet donut with cream cheese and raspberries or even more scenographic Devis food after eight also clearly inspired by American pastry.
OTHER DELICIOUS RECIPES: Bundt cake, marbled donut, Red Velvet, Zebra cheesecake
How to prepare: Neapolitan bundt cake
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Portions
-
8 – 10
How to prepare: Neapolitan bundt cake
Start the preparation of the neapolitan bundt cake by whipping the soft butter together with the granulated sugar, with the whips of an electric mixer (or in the planetary mixer), until the mixture is puffy and fluffy. Break the eggs into a bowl, beat them briefly with a fork together with the seeds extracted from the vanilla bean and then add little by little, continuing to work with the whips.
Then add the sifted flour with the baking powder and mix everything until you get a homogeneous mixture. Divide it into 3 separate bowls. One of the three, leave it as it is. At the second, mix alchermes, the red dye in sufficient quantity to color the pink dough and the spoonful of flour. At the third, bitter cocoa and milk.
Grease and flour a 24 cm diameter bundt cake mold. Arrange the pink mixture on the bottom, followed by the cocoa one.
Then add the vanilla one and with the blade of a knife marbled everything by sinking the blade well, but without exaggerating with the swirls or the colors will mix too much.
Bake in a preheated oven at 180 ° for about 40-45 minutes or in any case until a toothpick stuck in the cake comes out dry. Remove the neapolitan bundt cake from the oven and let it cool completely before turning it out of the mold and serving.
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