![neapolitan cake 034fadecorrW_thumb[1]](https://sarahlynskitchen.com/wp-content/uploads/2014/11/neapolitan-cake-034fadecorrW_thumb1.jpg "neapolitan cake 034fadecorrW_thumb[1]")
Vanilla Cake:
115g butter, softened
1 cup caster sugar
1 tsp vanilla essence
3 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
1/4 tsp pink food gel
Method:
1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Add the food gel. Continue mixing for another 2 minutes until combined.
3. Pour batter into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Halve the cake horizontally using a sharp knife.
Chocolate Cake:
1 cup hot water
2/3 cup cocoa powder
170g butter, softened
2 eggs
1 tsp vanilla essence
1 1/2 cups caster sugar
2 cups plain flour
1 1/4 tsp bicarbonate soda
1 tsp salt
1/4 tsp baking powder
Method:
1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. In a large bowl, sift flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely. Halve the cake horizontally using a sharp knife.
Buttercream frosting:
200g butter, softened
1kg icing sugar
1 tbs vanilla essence
1/3 cup milk
1/4 tsp pink food coloring
1 tsp strawberry essence
Method:
1. Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes).
2. Gradually add icing sugar mixture, milk, strawberry essence and food coloring, beating constantly until combined.
To assemble the cake: Place 1 cake base, cut-side up, on a serving plate. Spread with buttercream mixture. Continue layering with 3 layers of the cake and the remaining buttercream mixture, finishing with the cream mixture. Use the remaining icing to completely cover the cake. Decorate with your favorite fruit.
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Ingredients:
2 egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla essence
1/3 cup caster sugar
1/4 tsp pink food coloring gel (you can use pink or red food coloring)
1 tbs strawberry flavoured topping
For chocolate ganache:
2/3 cup thickened cream
150g Plaistowe dark cooking chocolate, chopped (you can also use dark chocolate melts)
Method:
1. Preheat oven to 150 degrees Celsius. Line 2 baking trays with baking paper.
2. To make the ganache, place dark chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour the cream over chocolate. Stir until smooth. Place in the fridge until thick and spreadable.
3. Use an electric mixer to beat egg whites, cream of tartar and vanilla until stiff peaks forms. Add sugar, strawberry topping and food coloring. Beat until sugar dissolves. Mixture should be stiff and glossy.
4. Use a piping bag fitted with a star nozzle. Pipe 24 (5cm-6cm) rosettes, about 3cm apart on the prepared trays. Turn oven temperature to 120 degrees Celsius. Bake meringue for 1 hour or until firm and dry to touch. Turn off oven and leave the meringues to cool with the oven door ajar for 1 hour.
5. Spread 1-2 teaspoons of ganache over the back sides of half of the meringues. Sandwich the remaining meringue rosettes on top.
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Ingredients:
1kg lamb riblets
1/4 cup hoisin sauce
1 tbs soy sauce
1 long red chilli, chopped
2 tbs. coriander leaves
Method:
1. Place lamb in a large non-metallic bowl. Add hoisin, soy sauce and 1 teaspoon of salt. Mix all ingredients until the meat is well coated. Marinate for 30-60 minutes.
2. Preheat oven to 200 degrees Celsius. Place riblets on a large tray lined with foil or baking paper. Drizzle lamb with 2 tablespoons of rice bran oil or olive oil. Cook lamb for 15-25 minutes or until cooked to your liking.
3. Garnish with chilli and coriander leaves. Serve with boiled rice or salad greens.
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Ingredients:
1 large ripe mango, peeled, roughly chopped
250ml Vaalia low-fat apricot, mango and peach yoghurt (you can use any type of yoghurt)
1 1/2 cups low-fat milk
6 wooden iceblock sticks
Method:
1. Process mango flesh, yoghurt and milk in a food processor until smooth. Spoon mixture into 6 popsicle moulds and carefully insert a wooden iceblock stick halfway. Freeze for 4 hours or until frozen solid. Soak in warm water to remove.
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Ingredients:
12 edible flowers (optional)
200ml raspberry yoghurt (you can use any type of yoghurt)
6 straws, cut in half
Method:
1. Place edible flowers in the silicone mould (you can use an ice cube tray). Fill the silicone mould with raspberry yoghurt and place straw in each mould. Place in the freezer for 4 hours or until set.
Instead of reaching for the lolly jar, head to the freezer for an icy sweet treat.
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