Comments on: neapolitan cake

By: Nada

Nada — Mon, 30 Jan 2012 06:10:46 +0000

I made this cake for the first time about a year ago and again this weekend for my husband’s birthday. The first time, I had a hard time dividing the dough evenly without a scale. This time around I used a scale and it worked out much better. I also used a 50-50 mixture of your salted butter caramel sauce and currant jam (which I heated and strained), which did help balance the flavors. It is a pretty dense/rich cake, so a small piece goes a long way (we had 7 people eat from it tonight and have almost half the cake left over). Everyone loved it and it really isn’t too difficult to make (especially with a kitchen scale!). Thanks for the recipe!

By: Vidya

Vidya — Wed, 11 Jan 2012 04:17:09 +0000

I’m wondering how this would hold up as a wedding cake – do you think it would work? In three tiers? Just stacked on top of each other, no dowels. Or would it crumble? Cutting it at serving time might be a pain.

By: Gabrielle

Gabrielle — Tue, 08 Nov 2011 19:07:10 +0000

I made this cake last Thursday/Friday for my Husband’s 48th Birthday/my sister’s love of All Foods European and it was delectable! All were pleased and it followed that, going on Tuesday, we are still grazing on it using one fork someone (I?) left under the plastic wrap. I do believe that after 5 days, the citrus taste is even MORE distinct and the almonds are even almondier, if that is possible. I didn’t think I could make this look as awesome as yours, but somehow, I managed! Thanks for the encouragement.

By: Cindi Scoppe

Cindi Scoppe — Thu, 13 Oct 2011 23:39:18 +0000

Thanks so much Deb. And thanks for this site. It’s wonderful.

By: deb

deb — Sun, 09 Oct 2011 03:22:00 +0000

I haven’t frozen this cake with filling before but given the ingredients, don’t see why it couldn’t be done. Especially if you’ve had success freezing other, similar cakes.

By: Cindi Scoppe

Cindi Scoppe — Fri, 07 Oct 2011 00:09:37 +0000

Hi Deb
I’m so excited about trying this cake, but I have one question. You say you can prepare the layers, freeze them and then bake them later. Can you BAKE the layers, and freeze the baked layers? What about the whole cake? Every December, I host a cake party (this year I’m trying very hard to cut back, and bake only 20 cakes instead of my usual 25-27), and I want to include this cake. I’ve had success freezing other cookie cakes and Smith Island (10-layer) cakes, as well as some cakes that use preserves in the filling. Is there any reason that it would be unwise for me to freeze this cake, fully assembled? Thanks so much.

By: Penny Wolf

Penny Wolf — Sat, 09 Jul 2011 12:37:56 +0000

This cake reminds me of the USA version the apple stack cake. It’s layers of a gingerbread type cake/cookie with applesauce or applebutter in between the layers. Early settlers made this and I believe it is one of the earliest recorded recipes here in the states. Surely it’s borrowed inspiration from Europe and there are many variations and stories about this layered cake. Come to think of it I should have made this for our nation’s Birthday.

By: deb

deb — Tue, 14 Jun 2011 20:18:54 +0000

I once made Peanutella -- is that what you're looking for?

By: CobyLyn

CobyLyn — Tue, 14 Jun 2011 18:56:10 +0000

Could I have the link to recipe for the nutella picture you posted? :)

By: Emily W

Emily W — Thu, 05 May 2011 06:22:01 +0000

This looks like art. Thinking of making this for my birthday next month (a perfect “welcome home from college and happy birthday to me” cake ), but I’m curious about your suggestion about the caramel. Would you recommend making the salted-caramel sauce that you mentioned and simply mix in the jam, straight from the jar, then maybe add a bit of vanilla bean and lemon to that mixture? Thanks for any suggestions. This cake has such a striking presentation, so glad I found it here.