An Italian Cream Cake Recipe
Course: Cake, DesertsServings
16
servingsCalories per serving
582
kcalThis is an Italian cream cake recipe which is easy to make and very delicious.
If you like moist cakes full of flavor with a cream cheese topping, then give this recipe a try…it is so good.
To tell you the truth, I am not Italian, so I do not know if this recipe for Italian cream cake is authentic. Maybe you do?
But no matter, all I know is that this Italian cream cake recipe is delicious and so easy to prepare.
If you like moist cakes full of flavor with a cream cheese topping, then give this recipe a try…it is so good.
To tell you the truth, I am not Italian, so I do not know if this recipe for Italian cream cake is authentic. Maybe you do?
But no matter, all I know is that this Italian cream cake recipe is delicious and so easy to prepare.
Ingredients
- For the Cake
240 ml (8.1 fl oz) buttermilk
250 g (9 oz) butter
6 eggs
357 g (13 oz) sugar
280 g (10 oz) flour
100 g (3.5 oz) pecan
83 g (3 oz) coconut flakes
1 tsp vanilla extract
1/2 tsp salt
- For the Frosting
50 g (2 oz) coconut flakes
100 g (3.5 oz) butter
500 g (1.1 lb) mascarpone cheese
134 g (4.7 oz) powdered sugar
1 tsp vanilla extract
Directions
- In a large bowl, whisk together flour and baking powder.
- Separate the whites from the yolks
- Melt the butter in the microwave and stir in the sugar until the mixture becomes fluffy
- Add egg yolks to the mixture and mix everything well, add vanilla extract
- Add buttermilk to the flour mixture in 3 stages, mixing after each stage
- Beat egg whites with salt until stiff peaks
- Add egg whites to the mixture in three stages, gently mixing with a spatula. Do not use a mixer or the mixture will lose its fluffiness.
- Add coconut and pecans, stir with a spatula until combined
- Since we have a three-layer cake, we will need three molds of the same diameter. If you have only one mold, bake the dough alternately at a temperature of 180 degrees C° (360 F) for 45 minutes. The weight of one biscuit layer should be about 540 g (19 oz).
- Cool the biscuits completely, let’s start preparing the cream
- Mix butter with powdered sugar
- Add mascarpone and vanilla extract, mix well
- Evenly distribute the cream between the biscuits, leave some of the cream to grease the cake on the side
- Decorate the cake with the pecan-coconut mixture. Bon appetit!
