Italian cream cake recipe

*Ingredients :

°5 large eggs (separated)

° 1 teaspoon baking soda

° 2 cups / 9 ounces

° all-purpose flour)

° 1 stick (4 ounces) butter (soft)

° 1/2 cup ghee

°2 cups sugar (granulated)

°1 cup of milk

°1 1/2 teaspoons vanilla extract

° 1 c coconut

°1 cup pecans or walnuts (chopped and chopped)

+ icing:

° 1 8-ounce can

° cream cheese (reduced)

°1 piece butter (4 ounces)

° 1 package (1 pound) confectioners' sugar (about 3 3/4 cups undrained)

° 1 teaspoon vanilla

° 1 to 2 tons of milk or cream

*Methods  :

Heat grill to 350°F, spread three 8-inch cake pans and flour, separate five eggs, and place egg whites in a treated glass or steel bowl. whisk egg whites to strengthen the peak structure; Put it to the side. Mix the flour and bake the soft drink in a bowl; Mix well and set aside in a large bowl with an electric mixer, beat one piece of spread and chop until smooth. Add granulated sugar and cream to the margarine mixture until light and feathery. Add the egg yolk and mix well, add the flour and the soft drink mixture to the cream mixture and then again with the milk. * Mix 1 1/2 teaspoons vanilla, add 1 cup coconut and 1 cup chopped coconut, mix in egg whites, fill in 3 arranged cake tins; Heating them in the preheated grill 25-30 minutes or until a toothpick inserted into the focus tells the truth. Fail in confectioner's sugar. Add the vanilla and beat until smooth. If the icing is exceptionally stiff, whisk in modest amounts of cream or milk to a suitable consistency, spread over cake layers, and top with 1/4 cup chopped pecans and 1/4 cup coconut, to taste. See below for roasting instructions. * To switch between dry stabilizers and buttermilk, mix in 33% of the flour, then half of the buttermilk. Mix one third of the flour and the rest of the milk. Add the remaining flour and mix well.