Cake with Italian curd cream

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 12

This incredibly delicious white cream cheese frosting is a worthy alternative to chocolate frosting. Cream cheese frosting is not only delicate in flavor but also versatile, as you can use it not only on cakes but also on pies, muffins, pastries, cookies, and more, varying its consistency. When preparing, it's important to let the ingredients sit at room temperature and warm up.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

110 g butter, plus extra oil for greasing the pan
2 cups of premium flour, plus a little extra flour for dusting the pan
1 teaspoon of baking soda
1/2 cup vegetable oil
2 tbsp. sugar
5 large eggs, separate the yolks from the whites
1 tbsp. sour milk, mix well
1 tsp vanilla extract
1/2 cup chopped pecans
1 cup sweet coconut flakes
Cooking spray

Curd cream

220 g of cream cheese at room temperature
50 g of butter at room temperature
450 g powdered sugar
1 tsp vanilla extract
1/2 tbsp. crushed pecans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cream cheese, powdered sugar, vanilla extract, pecans, coconut flakes, sour milk, eggs

Cooking the dish according to the recipe:

Preheat oven to 170°C. Prepare three 23cm cake pans, grease them with butter and dust with flour.
Cake.

Sift the flour and mix the baking soda with it.

Using a mixer, beat the butter, margarine, and sugar until pale and fluffy, about 5 minutes. Add the egg yolks one at a time, beating each one thoroughly. With the mixer on medium speed, add the flour and sour milk, adding them alternately, beginning and ending with the sour milk. Add the vanilla, coconut, and pecans, and mix well.

In a separate bowl, after washing the mixer attachments, beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter.
Pour the batter into the pans and bake for 25 minutes. You can test for doneness by pressing the cake with your finger—it should rise again when pressed. Cool the cakes on a wire rack (spray the rack with cooking spray first to prevent sticking).
Italian curd cream.

Using a mixer, beat the cream cheese and butter on high speed until fluffy. Reduce to medium speed and add the powdered sugar and vanilla. Beat until the frosting is smooth and creamy.
Once the cake layers have cooled completely, spread the glaze over each layer, then spread it on the sides and top of the cake. Garnish with chopped nuts.