Italian Cream Cake, a dessert that combines fun with good food, is a wonder born in South America. Although its name indicates European roots, the cake’s origins are closer to home. The “Italian” in the name is said to come from the use of cream cheese, once considered a specialty, in some parts of the United States. Since then, the cake has become an indispensable part of celebrations such as weddings, birthdays and holidays, combining the lightness of sponge cake with the coolness of cream cheese. The addition of pecans and coconut flakes improves the texture, making this dessert as comforting as it is delicious.
Making an Italian cake: Beauty in simplicity
Minimalism when serving this cake allows the rich flavor to come to the fore. A dusting of powdered sugar can enhance its quality, while a strong espresso or cappuccino can reduce the richness and create the perfect balance. To make a difference, consider serving it with fresh fruit or a dollop of vanilla ice cream. . all-purpose flour
INGREDIENTS:
1 tablespoon baking powder
1 cup buttermilk
1 cup coconut flakes
1 cup chopped pecans (toasted)
Cream cheese frosting:
8 ounces cream cheese (soft)
1 Grease and flour three 9-quart pans.
INSTRUCTIONS:
Cream 1/2 cup butter and reduce until light. Add powdered sugar and mix well.
Add the egg yolks one by one and then add 1 teaspoon of vanilla. Sift the flour and baking powder and then add the buttermilk. Add coconut and walnuts and mix.
Beat the egg whites until stiff and add them to the flour.
Divide the shells into the pan and cook for 25-30 minutes. Let cool for 10 minutes and transfer to a rack.
For the topping: Beat the cream cheese, 1/2 cup of butter and 1 tablespoon and gradually add the powdered sugar.
Decorate the cake, sides and top.
Cooked with walnuts and coconut.
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