Comments on: neapolitan cake http://smittenkitchen.com/2009/06/neapolitan-cake/ Sat, 20 Mar 2010 14:24:38 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jeanette http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-351448 Jeanette Wed, 24 Feb 2010 01:43:28 +0000 http://smittenkitchen.com/?p=3380#comment-351448 I tried this one the other day, alternating nutella and jam. That was my inspiration from your post! I thought they complemented each other well. However my cookies didn't turn out as nice looking as yours, a little thinner and therefore crisper... hmmm I tried this one the other day, alternating nutella and jam. That was my inspiration from your post! I thought they complemented each other well. However my cookies didn’t turn out as nice looking as yours, a little thinner and therefore crisper… hmmm

]]> By: JENI http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-347026 JENI Thu, 04 Feb 2010 21:11:43 +0000 http://smittenkitchen.com/?p=3380#comment-347026 oh yeah, i made the dough last night. i rolled the dough out between plastic wrap, took the 1st plastic layer off, re-piece together the gaps, lightly roll again, lay a guide on (glass to bottom of a cheesecake pan), and trim off with with butter knife. use the pieces to mend the next circle. oh yeah, i made the dough last night. i rolled the dough out between plastic wrap, took the 1st plastic layer off, re-piece together the gaps, lightly roll again, lay a guide on (glass to bottom of a cheesecake pan), and trim off with with butter knife. use the pieces to mend the next circle.

]]> By: JENI http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-347025 JENI Thu, 04 Feb 2010 21:07:13 +0000 http://smittenkitchen.com/?p=3380#comment-347025 i'm dying to make this with nutella. since you mentioned that it doesn't soften properly, i'm making this on a rainly day and i'm thinking of either brushing/spraying each cookie with some straight cream or sugary water before laying on the chocolate goodness. maybe whipping the nutella with some added cream will contribute to moisture? what do you think? i’m dying to make this with nutella. since you mentioned that it doesn’t soften properly, i’m making this on a rainly day and i’m thinking of either brushing/spraying each cookie with some straight cream or sugary water before laying on the chocolate goodness.

maybe whipping the nutella with some added cream will contribute to moisture? what do you think?

]]> By: deb http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-346135 deb Mon, 01 Feb 2010 18:13:27 +0000 http://smittenkitchen.com/?p=3380#comment-346135 Ugh, I was very pregnant at the time and now I cannot remember what I meant by that direction. Helpful, huh? I believe I pressed the balls of dough <i>in their plastic</i>, as you asked, into the bottom/inside of a cake pan to get the shape. Then I took them out, unwrapped them and trimmed the edges just a little, for neatness. There are probably easier ways to do this, like with a rolling pin/edge of a cake pan... Ugh, I was very pregnant at the time and now I cannot remember what I meant by that direction. Helpful, huh? I believe I pressed the balls of dough in their plastic, as you asked, into the bottom/inside of a cake pan to get the shape. Then I took them out, unwrapped them and trimmed the edges just a little, for neatness. There are probably easier ways to do this, like with a rolling pin/edge of a cake pan…

]]> By: Beth http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-346124 Beth Mon, 01 Feb 2010 17:30:45 +0000 http://smittenkitchen.com/?p=3380#comment-346124 Deb - this cake is gorgeous! I'd love to make it for any upcoming special occasion. One question, though. When you talk about shaping the dough inside a cake pan, did actually put the plastic wrapped dough inside a cake pan and press it into shape that way? Deb – this cake is gorgeous! I’d love to make it for any upcoming special occasion. One question, though. When you talk about shaping the dough inside a cake pan, did actually put the plastic wrapped dough inside a cake pan and press it into shape that way?

]]> By: Alexa http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-338558 Alexa Wed, 23 Dec 2009 02:56:47 +0000 http://smittenkitchen.com/?p=3380#comment-338558 Hi! I love your website. QUestion - I am making a cake for a Family Dinner this weekend. Out of your list of cakes, what would you recommend? There are so many great recipes to choose from I can't decide! By the way, I made your sugar puffs recipe tonight, and they turned out wonderful! Thanks for your time :) Hi! I love your website. QUestion – I am making a cake for a Family Dinner this weekend. Out of your list of cakes, what would you recommend? There are so many great recipes to choose from I can’t decide! By the way, I made your sugar puffs recipe tonight, and they turned out wonderful! Thanks for your time :)

]]> By: berto http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-314647 berto Sun, 23 Aug 2009 01:35:25 +0000 http://smittenkitchen.com/?p=3380#comment-314647 Made this with homemade apricot jam for my mom's birthday and she loved it. SO. RICH. The taste and presentation were spot on and really made her day! Thanks! Made this with homemade apricot jam for my mom’s birthday and she loved it. SO. RICH. The taste and presentation were spot on and really made her day! Thanks!

]]> By: Andrea http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-303911 Andrea Mon, 13 Jul 2009 00:04:34 +0000 http://smittenkitchen.com/?p=3380#comment-303911 Just got done devouring the cake! My mother loved it and asked me to make it again for her next year if you don't post anything more perfect in between now and then. here's a picture of mine http://21.media.tumblr.com/ANvX8D4MSptz1clq6YSH41Kjo1_500.jpg I used cajeta instead of the caramel in the recipe as you said you'd use a different caramel next time. It was perfect and it's so simple that it can be cooking while you're doing any other part of the recipe. Just got done devouring the cake! My mother loved it and asked me to make it again for her next year if you don’t post anything more perfect in between now and then. here’s a picture of mine http://21.media.tumblr.com/ANvX8D4MSptz1clq6YSH41Kjo1_500.jpg
I used cajeta instead of the caramel in the recipe as you said you’d use a different caramel next time. It was perfect and it’s so simple that it can be cooking while you’re doing any other part of the recipe.

]]> By: Andrea http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-303461 Andrea Sat, 11 Jul 2009 20:21:07 +0000 http://smittenkitchen.com/?p=3380#comment-303461 Just finished pressing the dough into rounds and put it in the fridge. The most annoying part of this was blanching and skinning the almonds. Would you be able to substitute almond flour or good quality marzipan? Just finished pressing the dough into rounds and put it in the fridge. The most annoying part of this was blanching and skinning the almonds. Would you be able to substitute almond flour or good quality marzipan?

]]> By: Tatiana http://smittenkitchen.com/2009/06/neapolitan-cake/#comment-299851 Tatiana Thu, 02 Jul 2009 21:42:17 +0000 http://smittenkitchen.com/?p=3380#comment-299851 I love the look of this cake and am trying a test run for my brother's birthday next week. I am finding that all of my cookies are breaking as I try to stack them to the next layer. I am neither an experienced cook or baker, so do you have any recommendations? I will say that I know my butter was too warm before starting, but I refrigerated the 7oz balls of dough overnight before shaping them. I love the look of this cake and am trying a test run for my brother’s birthday next week. I am finding that all of my cookies are breaking as I try to stack them to the next layer. I am neither an experienced cook or baker, so do you have any recommendations? I will say that I know my butter was too warm before starting, but I refrigerated the 7oz balls of dough overnight before shaping them.

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