Name: Neapolitan Christmas Cake
Prep time: 30 min
Yield: 10
Ingredients: 1 cup cake flour (not self-rising); 1/2 cup ground almonds; 1 teaspoon baking powder; 1/4 teaspoon salt; 8 egg whites (about 1 cup); 1/4 teaspoon cream of tartar; 3/4 cup granulated sugar; 1/4 teaspoon almond extract; Green and red food coloring; 1 3/4 cups heavy cream; 1 teaspoon unflavored gelatin; 3 tablespoons confectioners sugar; 1/4 cup strawberry jam; 3/4 cup sweetened flake coconut

1 of 8 Heat oven to 350 degrees F. With cooking spray, coat three 9-1/4 x 5-1/4 x 2-3/4-inch loaf pans. Line with waxed paper.
2 of 8 Mix flour, almonds, baking powder and salt in a bowl.
3 of 8 Beat egg whites and cream of tartar in large bowl until foamy. Gradually add granulated sugar, beating until stiff peaks form. Sprinkle half the flour mixture over whites; fold in gently. Repeat with remaining flour. Fold in extract.
4 of 8 Measure 1-1/4 cups batter into each of 2 separate bowls. Tint 1 light green, other pink. Transfer pink batter into one pan, green batter into second, remaining white into third.
5 of 8 Bake in 350 degree oven 12 minutes, until tops spring back when pressed. Invert onto racks; peel off paper. Cool.
6 of 8 Heat 1/4 cup cream and gelatin in saucepan; stir to dissolve. Cool.
7 of 8 Beat remaining cream and confectioners sugar in bowl until slightly thickened and frothy. Add gelatin mixture. Beat to stiff peaks.
8 of 8 Place green layer on platter. Spread with half the jam. Top with 1/2 cup cream mixture. Sprinkle with 1/4 cup coconut. Continue layering with white cake, remaining jam, 1/2 cup cream mixture and 1/4 cup coconut. Top with pink layer. Frost top and sides of cake with cream mixture. Place remaining flake coconut in plastic bag with 1 drop of green food coloring; knead to blend color. Sprinkle cake with tinted coconut. Refrigerate cake 45 minutes or until whipped cream is firm. Makes 10 servings.

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Neapolitan Christmas Cake

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