Neapolitan Cake Batter Cookies Recipes

Steps:

• Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
• Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
• Combine flour and baking powder in a bowl. Stir into almond mixture.
• Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
• Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
• Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
• Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
• Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

Steps:

• Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
• Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
• Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
• Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
• To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
• Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
• Into small bowl, pour 1 1/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
• Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
• Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
• Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
• While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
• Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
• Pour the ganache over the cake, letting any excess drip down the sides.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Steps:

• Preheat the oven to 325°F (170°C).
• Make the cakes: In a large bowl, prepare the cake batter according to the package instructions.
• Pour 4¾ cups (550 G) of the cake batter into a medium bowl and whisk in the cocoa powder. Set aside.
• Pour 1¼ cups (140 G) of the cake batter into a separate medium bowl and whisk the in strawberry gelatin powder. Set aside.
• Gather a 6-inch (15 cm), 8-inch (20 cm), and 10-inch (25 cm) round aluminum cake pan. Line with parchment paper and grease with nonstick spray.
• Pour the strawberry batter into the 6-inch pan, the vanilla batter into the 8-inch (20 cm) pan, and the chocolate batter into the 10-inch (25 cm) pan. Tap the pans lightly on the counter to smooth the surface and release any air bubbles.
• Bake the cakes, rotating after about 15 minutes. The strawberry cake should take about 25 minutes, the vanilla about 35 minutes, and the chocolate about 40 minutes. For each cake, the top should spring back when lightly touched and a cake tester inserted in the center should come out clean. Let the cakes to cool in the pans on a wire rack. After 10-15 minutes of cooling, remove the cakes from the pans and let cool completely.
• Make the frosting: In a large bowl, cream the butter with an electric hand mixer for about 30 seconds, until fluffy and smooth. Add the powdered sugar, 1 cup (110 G) at a time, beating on low speed to incorporate. Add the milk and beat to combine.
• Assemble the cake: Slice the strawberry cake into 2 even layers with a serrated knife. Separate the layers and spread about ⅓ cup (40 G) frosting over the bottom layer. Sprinkle half of the pink sprinkles and freeze-dried strawberries evenly over the frosting. Place the top cake layer over the candies and gently press down. Repeat with the vanilla cake, filling with half of the white chocolate chips and white sprinkles, and chocolate cake, filling with half of the chocolate chips and chocolate sprinkles.
• Frost each cake flavor with a thin coat of frosting, then transfer to the refrigerator immediately after frosting to chill and harden slightly, about 15 minutes.
• Spread about 1 tablespoon of frosting in the center of a cake stand. Place the chocolate cake in the center of the stand, then gently placing the vanilla cake on top, then the strawberry cake of top of that. Carefully spread more frosting over the top and sides of each layer of cake (this does not need to look extremely neat, as the wafer cookies will cover everything).
• Starting with the bottom chocolate layer, carefully arrange the chocolate wafer cookies vertically around the sides, packing them close together, until the entire perimeter of the cake is covered. Repeat with the vanilla cake and wafer cookies, then with the strawberry cake and wafer cookies.
• Carefully spread remaining half of the pink sprinkles and freeze-dried strawberries over the top of the strawberry cake, covering the frosting. Add remaining half of the white chocolate chips and white sprinkles to the ledge of the vanilla cake, then remaining half of the chocolate chips and chocolate sprinkles to the edge of the chocolate cake.
• Slice and serve.
• Enjoy!