NEAPOLITAN CHRISTMAS CAKE

"Come dessert time, you'll score big with a tricolor cake inspired by its pink-white-and-green ice cream-block namesake."

FOR THE CAKE:
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

FOR THE FILLING AND TOPPING:
1 teaspoon unflavored gelatin
1 3/4 cups heavy (whipping) cream, divided use
3 tablespoons confectioner’s sugar
1/4 cup strawberry jam

GARNISHES:
3/4 cup sweetened flake coconut, divided use
Fresh red currants, cut into clusters (optional)

TO PREPARE THE CAKE:
Heat oven to 350 degrees. Coat three (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pans with nonstick cooking spray. Line pans with waxed paper.

Whisk together flour, almonds, baking powder and salt in a small bowl.

With a mixer on medium speed, beat egg whites and cream of tartar in a large bowl until foamy. Gradually add granulated sugar, beating on medium high until stiff peaks form. 

Sprinkle half of flour mixture over beaten egg whites; fold in gently. Repeat with remaining flour. Fold in almond extract.

Measure 1 1/4 cups batter into each of 2 separate bowls. Tint batter in 1 bowl light green; pour into a prepared pan. Tint batter in second bowl pink; pour into another prepared pan. Pour remaining white batter into third pan.

Bake in heated 350 degree F oven 12 minutes, until center of cake layers springs back when lightly pressed with a fingertip. Invert cake layers onto wire racks; peel off paper. Let cool.

TO PREPARE THE FILLING AND TOPPING:
Sprinkle gelatin over 1/4 cup heavy cream in a small saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.

With mixer on medium-high speed, beat remaining 1 1/2 cups heavy cream and confectioners' sugar in a small bowl until slightly thickened and frothy. Add gelatin mixture. Beat until stiff peaks form.

TO ASSEMBLE THE CAKE:
Place green cake on a platter. Spread 2 tablespoons jam over cake, then spread 1/2 cup whipped cream on top. Sprinkle with 1/4 cup coconut. Repeat layering with white cake, remaining 2 tablespoons jam, 1/2 cup whipped cream and 1/4 cup coconut. Place pink cake on top. Frost top and sides of cake with remaining whipped cream. 

Place remaining 1/4 cup coconut in a small plastic food-storage bag. Add 1 drop green food coloring; knead to tint coconut. Sprinkle coconut over cake.

Refrigerate cake 45 minutes or until whipped cream is firm. Serve garnished with currants if desired.

Makes 1 (3-layer) cake, 10 servings

Source: Family Circle Best-Ever Cakes and Cookies