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.
