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Neapolitan Cream Cake

A pretty dessert worthy of a birthday breakfast!
Prep Time30 mins
Cook Time15 mins
Total Time7 hrs
Servings: 16
Author: Lisa@Mummy Made.It

Ingredients

INGREDIENTS

    Neapolitan Cream Cake

    • 1 Chocolate Crust
    • 1 1/2 Cups Chocolate Whipped Cream
    • 1 1/2 Cups Strawberry Whipped Cream
    • 1 1/2 Cups Vanilla Whipped Cream
    • Optional; Berries or Chocolate Fudge Sauce for serving

    Chocolate Pie Crust

    • 1/4 cup Almond Flour
    • 1/2 cup Coconut Flour available from health food and specialty stores
    • 4 tablespoons unsweetened Cocoa
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Baking Soda
    • 1/4 cup Coconut Oil softened
    • 1/4 cup Maple Syrup you could substitute honey etc
    • 1 Egg
    • 1 teaspoon Vanilla Extract

    Chocolate Whipped Cream

    • 1 can Coconut Cream 400ml Can, can opened and left in the fridge overnight
    • 2 Tablespoons Cocoa
    • 1 1/2 Tablespoons Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 1 3/4 teaspoons Gelatin

    Strawberry Whipped Cream

    • 200 grams Strawberries frozen or fresh- Raspberries can be substituted
    • 1 Tablespoon Maple Syrup
    • 1 Tablespoon Water
    • 1 Can Coconut Cream 400ml can,lid removed and placed in the fridge over night
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 1 3/4 teaspoons Gelatin

    Vanilla Whipped Cream

    • 1 can Coconut Cream 400ml can, lid removed and placed in the fridge overnight
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 1 3/4 teaspoons Gelatin

    Instructions

    INSTRUCTIONS

      Neapolitan Cream Cake

      • Using the springform tin that the crust was baked in, line the sides of the tin with baking paper or plastic wrap.
      • Evenly spread the Chocolate Whipped Cream over the base and smooth the top. Place in the fridge for 2-4 hours to allow the cream to set.
      • Once the Chocolate Cream has set, gently spread the Strawberry Whipped Cream over the chocolate layer. Smooth the top and place in the fridge for 2-4 hours to allow the cream to set.
      • Once the Strawberry Cream has set, gently spread the Vanilla Whipped cream over the Strawberry Cream layer. Smooth the top and place in the fridge for 2-4 hours to allow the cream to set.
      • Garnish with fresh berries if desired.

      Chocolate Crust

      • Instructions
      • Pre-heat the oven to 175C/350F.
      • Grease and line the bottom of a 20cm/8 inch spring form tin.
      • Combine the dry ingredients in a kitchen blender and process on low until combined.
      • Add the wet ingredients and blend until the dough comes together.
      • Press the dough into the bottom of the tin.
      • Pierce the bottom of the tin 7-8 times.
      • Place in the oven for 15-20 minutes or until cooked through (the top will be slightly crunchy but not burnt). Allow the pie crust to cool completely before using.

      Chocolate Whipped Cream

      • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
      • If you measure 2 cups of cream prior to whipping increase the gelatin to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons. The recipes calls for 1 1/2 cups so if you can gives you less the cream layers in the cake will be thinner.
      • Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatin over the water and allow to stand and thicken.
      • Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
      • Shift the cocoa over the cream and whisk on high until incorporated.
      • Add the gelatin mixture and whip until incorporated.
      • Use immediately or store in the fridge

      Strawberry Whipped Cream

      • Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.
      • Simmer over medium heat, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
      • Allow the strawberry mixture to cool.
      • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
      • If you measure 2 cups of cream prior to whipping increase the gelatin to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons. The recipes calls for 1 1/2 cups so if you can gives you less the cream layers in the cake will be thinner.
      • Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatin over the water and allow to stand and thicken.
      • Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
      • Add the strawberry mixture and the gelatine and whisk on medium/high until combined. Place the Strawberry Cream in the fridge to thicken before using.

      Vanilla Whipped Cream

      • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
      • If you measure 2 cups of cream prior to whipping increase the gelatin to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons. The recipes calls for 1 1/2 cups so if you can gives you less the cream layers in the cake will be thinner.
      • Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatin over the water and allow to stand and thicken.
      • Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
      • Add the gelatin and whip until combined.
      • Use immediately or keep in the fridge.

      Notes

      Coconut Cream is a concentrated form of Coconut Milk. Coconut Milk can be used in this recipe, but ensure it is left in the fridge for 24 hours before whipping. Measure the amounts from the can if using Coconut Milk as if may differ from Coconut Cream.
      Adapted from Sugar Hero