For Day 1, Week 4 of BM #33, I chose to bake these cute cookies originally called Neapolitan Italian Cookies from Gayathri's space. I tried to get as close as possible to those but traditionally those cookies are rainbow colored and so I chose not to name them Neapolitan Cookies.
I typically don't use artificial colors in my kitchen, so I used grated carrots for one layer. The individual cakes came out very well and the kids happily enjoyed the crumbs while the whole cake was setting in the refrigerator.
The result was pretty impressive given that it was the first time for me to bake a multi-layered cake. I shared these cookies with my neighbors who enjoyed these thoroughly.
All Purpose Flour / Maida 3 cups
Yogurt 2 cups
Sugar 1 1/2 cups (or a little less)
Baking Soda 1 tsp
Baking Powder 2 1/2 tsp
Cooking Oil 1 cup
Vanilla essence 2 tsp
For Layer 2
Grated Carrots 1/2 cup (Original recipe calls for Pink Color)
For Layer 3
1 Tbsp of Cocoa Powder
For Filling Between Layers
Strawberry Jam 1/2 cup (or a little less)
For the Chocolate Layer
Chocolate Syrup as needed (Original recipe calls for Bittersweet chocolate)
Method Of Preparation -
Beat Sugar and Yogurt until the sugar dissolves. Add the baking powder and baking soda and mix gently. Set aside for 3 minutes until bubbles appear.
Add in the oil and vanilla essence. Mix well and slowly add the flour while gently folding the mixture until a lump free batter results.
Preheat the oven to 350 °F.
Take 3 pans (8 inch), lined with parchment paper.
Transfer 1/3 of the batter onto the first pan and set aside.
Transfer one half of the remaining batter into a different bowl and fold in the grated carrots.
Pour the batter into the second pan.
In the remaining batter mix in the cocoa powder and pour it into the third pan.
Place the three pans in the oven and bake them for about 35 min or until a tester comes out clean.
Let them cool for about 20 min and then invert onto a cooling rack.
Assembling the Cookie -
Once the cakes are completely cool, trim the edges. Apply jam evenly on the chocolate cake. Place the carrot cake on top.
Apply the jam on the vanilla cake and place the other 2 layers on it. Wrap the whole cake in a cling wrap and place a heavy weight on it so the layers stick to each other. Refrigerate for a few hours. I removed after 5 hours.
Slice it as needed and drizzle the chocolate syrup.
Since my kids don't like chocolate I just drizzled some chocolate syrup for my neighbors.
Note - If using Chocolate, melt it in a double boiler and spread it on the top layer, invert it onto a parchment paper and spread on the bottom layer as well and then refrigerate it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.
Preparation Time 1 hr + 5 hrs setting time
Makes 24 pieces