Italian Cream Filled Cake

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The decadent and velvety taste of this Italian cream cake is a surefire hit. Although it originates from South America and not Italy, the name may have been inspired by the use of cream cheese, which was once considered part of Italy in some parts of the United States. Everyone loves cake these days; not just on holidays, birthdays and weddings. The flavor, created with coconut particles and a pinch of baking powder, brings together the lightness of sponge cake and the richness of cream cheese. A sweet and comforting dish, this cake is the product of many culinary traditions.
This Italian cake attracts attention because it is served plain. You don’t need much to fill the cake because you can see it on its own. For the coffee lovers among us, a strong espresso or cappuccino can be the perfect accompaniment to this decadent cake, and a dusting of powdered sugar can be the finishing touch to make it special. For a sweet treat, you can top it with fresh fruit for a tart taste or over vanilla ice cream
ice cream for a sweet treat.

 ingredients:

1/2 cup salt, at room temperature
1/2 cup shortening
Two cups sugar, sifted
– Five large eggs, set aside
1 teaspoon dollops of turnip-flavored vanilla extract
The recipe calls for two cups of plain flour.
1 tablespoon baking powder
1 cup buttermilk
– 1/4 cup coconut flakes
– Toasted pecans, 1 cup, chopped
– Cheese Glaze:Eight layers of soft cheese
* Half a glass of soft butter
A quarter cup of powdered sugar – a teaspoon of vanilla extract
* You can add some more chopped walnuts and coconut for decoration.
The first step is to preheat the oven to 350 degrees F. Grease three 9-inch springform pans.
Combine 1/2 cup butter in a large bowl and beat until dry. While continuing to whisk, add 2 cups of powdered sugar and mix well.
Step 3: Divide the eggs. Gradually whisk the egg yolks until combined, then add 1 teaspoon vanilla extract. After heating the mixture, sift the flour and baking powder into separate bowls. Add the buttermilk again and sift the flour mixture into the cream mixture. Toss in the toasted pecans and coconut.
4. Beat the egg whites in a separate, clean bowl until stiff peaks form. Gently mix the cake batter with the egg whites and fold gently.
5. Distribute the cake batter evenly into the prepared pan. To ensure each cake is cooked, insert a toothpick into the center and bake for 25 to 30 minutes.
Sixth, after cooling in the pan for 10 minutes, transfer the cakes to a wire rack to complete cooling.
7. While the cake is cooling, prepare the shade. Mix cream cheese, half a cup of butter, and a teaspoon of vanilla extract in a large bowl. Gradually add the icing sugar while beating until the icing becomes light and fluffy.
8. After the cake has cooled to room temperature, brush the top, sides and center of each piece with cream.

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9. If you wish, you can add some more chopped walnuts and coconut for decoration.
10. For best texture and flavor, make Italian pastry at room temperature. Enjoy the handmade paradise you created!