Tender Italian cake with coconut and soft cream

Last Updated on October 4, 2024

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ingredients

1 cup butter 1.5 cups powdered sugar 1 cup kefir or unflavored acidophilus milk 5 pcs egg 2 cups semi-coarse flour vanilla 1 tsp baking soda 2 tsp baking powder 1 tsp salt 1 cup pecans 1 cup shredded coconut

Cream

400 g cream cheese – can be ricotta or spreadable butter 170 g butter 3 tbsp icing sugar vanilla pecans

progress

Traditionally, a tender creamy Italian cake is prepared like a torte. For casual occasions, you can make it in the form of such cuts. The quantity shown will make two pieces.

1.

Place the butter in a cup and melt it for a while so that you can measure out the exact amount needed. Then whisk it together with the sugar and vanilla.

2.

Separate the egg yolks from the whites and start beating them into the batter one piece at a time.

3.

When the base is ready, add the kefir and beat together again. Don’t worry if you see little clots, they will blend well once you mix in the flour.

4.

Cut the pecans into smaller pieces. Don’t grind them as they would disappear and you wouldn’t have a good consistency. Stir them into the batter along with the coconut.

5.

Now add the flour, baking powder and baking soda. Add them in batches, working them into the base as you go along.

6.

Beat the egg whites and gently fold them into the batter.

7.

Pour the batter onto a greased and floured baking tray. Align it and place it in a preheated oven at 190 degrees and bake for approximately 20 to 25 minutes.

8.

Place all the ingredients for the cream in a bowl and whisk. We prefer unflavored spreadable butter, because its pleasantly sour taste goes well with the sweet dough.

9.

Toast a handful of nuts in a dry frying pan. Then grind them finely and leave to cool.

10.

Cut the cake into four equal parts. Spread one side with the cream and cover with the other pastry sheet. Repeat with the other half of the cake.

11.

Spread the cream over the long sides and the top of the cake.

12.

Sprinkle the top of the cream with the ground toasted nuts. If you have time, put the cake in the refrigerator for at least two more hours to set. However, it also tastes great if you serve it immediately.