Today I bring you the famous Neapolitan cake, a marbled butter cake with three colors and flavors, strawberry, vanilla and chocolate. It is a simple cake that will especially appeal to the little ones. For the pink dough I have used strawberry crushed strawberries and a drop of food coloring to highlight the color. It is a delicious cake with a beautiful marbled effect on the inside that will surprise anyone.
I made this recipe in spring, as you can imagine because of the beautiful flowers on my tree. But for one thing or another I have not been able to publish it until now. You have already heard about the Neapolitan cake on this blog a long time ago, and I once made a layer cake with these same three flavors for my friend Marta for her birthday. But I really wanted to make it in the form of a Bundt cake since I saw it on Patricia’s blog https://cocoebaunilha.com//
Also, I needed a perfect excuse to brand new the Nordicware Blossom Bundt cake mold that Marc gave me for my birthday, and I thought it would look great with this recipe and some pink icing sugar.
As the recipe is not too mysterious, I wanted to take the opportunity to talk a little about photography tricks. Specifically, I wanted to share how to capture the icing sugar falling on the cake. You will need a tripod for the camera and its remote control. Unless you have someone who can hold the camera to shoot for you. You can also use the camera’s timer if you don’t have the remote control, but I recommend that you buy it because for a very low price it will be very useful.
The secret to capturing this type of movement on camera is to shoot in a multi-burst and at high speed, that is, with a very fast shutter speed so that the effect is “frozen” in the icing sugar. To be able to shoot at fast shutter speeds you need good lighting, since in that shooting mode little light will enter the camera’s aperture. In photographs taken indoors, you probably have no choice but to compensate the ISO and raise it so that the photo has more light. But be careful not to go overboard, because very high ISO values let a lot of noise enter the photo.
I also recommend that before raising the ISO, you adjust the aperture of the diaphragm (the value of f) to the lowest possible value but at the same time allow the object to be well focused. A lower aperture will let more light into the photo. To serve as an example, the settings on my camera with which I took this photo were the following:
Multi burst shooting mode
Shutter speed: 1/500 second
Finally, you must be patient with these types of photographs. Capturing motion is one of the trickiest parts of culinary photography, and getting good results takes a lot of practice. It took me a long time to learn and many failed tests. But when they come out well, it will surely fill you with satisfaction to see the beautiful results you can achieve!
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!
Neapolitan bundt cake
- 250g butter at room temperature
- 200 g sour cream
- 300g sugar
- 6 eggs
- 380 g of flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla flavor
- 100 g of fresh strawberries
- 1 drop of pink gel food coloring
- 1 espresso coffee (60 ml)
- 3 tablespoons cocoa powder
- Pinch of salt
- Icing sugar, strawberries, macarons to decorate
Preheat the oven to 170 ° C. Generously grease and flour a Bundt cake pan.
In a bowl, sift the flour with the baking powder and salt.
In another bowl, beat the butter, sugar, and vanilla on medium speed until light and fluffy, for at least 5 minutes. Add the sour cream and mix until just combined.
Next, add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three additions, mixing until just combined.
Pour 1/3 of the dough into another bowl and add the espresso coffee and the sifted cocoa powder.
Clean the strawberries and mash them until you get a very fine puree. Pour the other 1/3 of the dough into another bowl and add the strawberry puree and pink food dye.
Pour the chocolate batter into the pan first, then the vanilla batter and top with the strawberry batter. Bake for about 50 min. or until the toothpick comes out clean to pierce the cake. Let cool for 10 minutes on a wire rack in the pan, then remove from the pan and let it cool completely. Decorate with icing sugar, strawberries and macarons.