Description
Silky layers of chocolate, vanilla, and strawberry intertwine in this Neapolitan Millionaire Roll Cake, creating a nostalgic dessert that whisks memories from childhood. Sweet indulgence meets elegant design, inviting you to savor each delightful slice of this classic Italian-inspired treat.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 teaspoon vanilla extract
- 1/2 cup boiling water
Cheesecake Layer Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 cup sour cream
- 4 large eggs
- 3 tablespoons strawberry extract
- Red food coloring (optional)
- 1 1/2 teaspoons gelatin powder
- 1 1/2 tablespoons cold water
Cream and Icing Ingredients:
- 2 1/3 cups heavy cream (for mousse)
- 1/2 cup sugar (for mousse)
- 2 1/2 teaspoons vanilla bean paste
- 2 cups heavy cream (for icing)
- 1 cup powdered sugar (for icing)
- 1 teaspoon vanilla bean paste (for icing)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a 12×17-inch baking sheet with parchment paper, lightly greasing the surface to prevent sticking.
- Sift flour, sugar, cocoa powder, baking soda, and salt together in a mixing bowl to ensure even distribution and remove any lumps.
- In a separate bowl, whisk egg, buttermilk, vegetable oil, and vanilla extract until thoroughly combined and smooth.
- Gradually incorporate wet ingredients into dry mixture, then carefully stir in boiling water until batter becomes uniform and silky.
- Evenly distribute batter across prepared baking sheet, then bake for 15-20 minutes until a toothpick inserted comes out clean. Allow cake to cool completely.
- Create cheesecake filling by beating cream cheese, sugar, and flour until smooth. Gently blend in sour cream, eggs, strawberry extract, and food coloring.
- Activate gelatin by sprinkling over cold water and letting it sit for 5 minutes. Warm 1/2 cup cream and dissolve gelatin mixture completely.
- Whip remaining cream with sugar and vanilla bean paste until soft peaks form. Fold in dissolved gelatin gently.
- Prepare icing by whipping heavy cream, powdered sugar, vanilla bean paste, and vanilla extract until stiff peaks develop.
- Spread strawberry cheesecake mixture across cooled cake, then carefully roll into a log shape, ensuring even distribution.
- Apply vanilla mousse over rolled cake surface, then refrigerate for minimum 2 hours to set and stabilize structure.
- Before serving, generously coat cake with prepared whipped icing and add desired garnishments for final presentation.
Notes
- Gluten-Free Option Swap wheat flour with a gluten-free blend to make this recipe celiac-friendly without compromising texture.
- Temperature Precision Use an instant-read thermometer to ensure perfect cake doneness and prevent overbaking.
- Gelatin Substitution Replace gelatin with agar-agar for a vegetarian-friendly mousse that sets similarly.
- Color Enhancement Natural food coloring like beet powder can replace artificial red food coloring for a healthier alternative.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 398 kcal
- Sugar: 32 g
- Sodium: 184 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg