Neapolitan ice Cream And Neapolitan Cheese Cake

In China, you may not know what Naples ice cream is?

However, every summer of your childhood will be accompanied by your “three-color ice cream”. Don't you know yet?

In fact, it is the Neapolitan ice cream.

Neapolitan ice cream from Italy is known for its side-by-side vanilla, chocolate and strawberry ice cream. But what does a tri-flavored ice cream have to do with the province of Naples?

The origins date back to the late 1800s, when Neapolitan immigrants arrived in America with a vast knowledge of desserts. One of the sweets they introduced to America was spumoni, an Italian ice cream that was typically molded and contained three flavors of ice cream, such as chocolate and pistachio, each with a layer of fruit and nuts in between them. This "Neapolitan-style ice cream" caught on in the United States, taking on the most popular flavors in America — vanilla, chocolate, and strawberry — a legacy that's still popular today. It even conquered the entire world!

When I remembered my childhood, I liked the Neapolitan ice cream very much.

Many bakers believe that making cheesecakes with the same taste can be fun!

The filling of this smooth, cream-layered cheese cake is still a layer of vanilla, strawberry and chocolate. Each layer has a rich scent and it will not be worse than ice cream.

This rich cheese cake is undoubtedly satisfying everyone. It has won first place in many fairs.

When summer comes, these three tastes are a kind of indulgence!

Ordinary cutting knives are often not able to achieve the classic three-color layering, because the color will be confused, resulting in blurred color of the cut face to make this Neapolitan cake production fails.

The cutting of the ultrasonic cake cutting equipment causes almost no friction between the blade and the cake due to the high frequency of the vibration wave. Such cutting makes the three-color section of the Neapolitan cake intact and retains its original appearance, which is satisfactory for most customers.

Written by Sophia Chen