sheet cake with italian cream


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Italian cream cake

 INGREDIENTS:

+ batter

°1 C unsalted butter

°2 C sugar

°1 teaspoon vanilla

°5 egg yolks divided into proteins

°2 cups wheat flour

°1 teaspoon baking powder

°1/2 teaspoon salt

°1 cup  milk

°1 cup grated coconut

°+gel

°8 oz cream cheese

°4 tablespoons softened butter

°2 teaspoons vanilla extract

°2 cups sifted powdered sugar

°1 cup coconut

°1 cup pecans .

 INSTRUCTIONS:

Preheat

oven to 375 degrees Fahrenheit.

Grease parchment paper and line a 12″ x 17″ pan (jelly roll). Separate yourself from  others.Cream together

butter and sugar  in a bowl.

Beat the yolks one by one. Add

vanilla extract and stir. Get away from the situation. Combine

flour, baking soda, and salt in a large  bowl.

Starting with the quark, alternately add dry and liquid ingredients.

Beat the egg whites in a bowl until stiff.

proteins must be mixed with the mass until well mixed.

Add the coconut flakes and mix well.

Distribute the mixture evenly on the hot pan.Preheat

oven to 150 degrees Fahrenheit and bake for 15-18 minutes. (Be careful not to overcook. Cake will bake until  completely cool.)

Remove  cake from  oven and allow to cool in  pan.

For the decoration, mix the ricotta with the butter.

Add the vanilla bean paste.

Gradually add the icing sugar  until you get a creamy mass.

Combine coconut and nuts in a bowl.

Freeze the cake when completely cool.