Torta Napoli
Cake:
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
1 c. butter, softened
2 c. sugar
5 eggs, separated
1 t. vanilla
1 c. sour cream
This can be prepared as a layer cake or a 9x13-inch cake. For the 9x13-inch cake, Sift all dry ingredients together, set aside. Cream butter and sugar til fluffy. Add egg yolks one at a time. Beat in vanilla. Add the dry alternately with the sour cream. Beat the egg whites til stiff and fold in. Bake at 350 for 30-40 minutes or until cake is set. Let the cake cool, layer on the pastry cream first, then the thinly sliced bananas, crushed pineapple and then the crushed strawberries. Top with the Cool Whip and refigerate cake til ready to serve.
For Layer Cake:
Oven at 350. Grease and wax-paper 2 9-inch round baking tins. Sift together all dry ingredients. Cream butter and sugar til fluffy. Add egg yolks one at at time. Beat in vanilla. Add dry ingredients alternately with sour cream.
Beat egg whites til stiff. Fold into batter and pour into pans. Bake 25-30 minutes and cool 10 minutes in pan. Invert and cool completely.
Pastry Cream:
2 box French Vanilla instant pudding
8 oz. cool whip
Mix the pudding with 3 cups of milk, blend well and let it thicken up, fold in cool whip,set aside.
To assemble cake:
Pastry Cream
1 c. crushed drained pineapple
1 sliced banana, very thin
1 pint strawberries, crushed slightly.
Slice each layer into 2 by using floss. Layer in this manner.
cake
pastry cream
pineapple
strawberries
bananas
Repeat until last layer. Spread the top layer with the remaining cool whip. Refrigerate til ready to serve.
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