Learn how to prepare an Italian cream cake and decorate with grated coconut and roasted almonds.
° 5 eggs
° 1 cup sweetened coconut
° 2 cups flour
° A cup of milk
° 1/2 cup brown sugar
° 1/21 teaspoon and half baking powder
° 1 tablespoon vanilla liquid
° 1/2 teaspoon almond spirit
° 1 1/2 cups fine white sugar
° 2 1/2 cups powdered sugar
° A can of Philadelphia cheese weighing 200 grams
° 1/2 teaspoon almond spirit and a pinch of vanilla.
° Butter stick
Grease two 9-inch circular trays or three trays with butter and line with flour.
Beat butter with white & brown sugar with an electric beat; Until blending creamy, and add eggs , nextly vanilla also almond spirit.
Sift flour with baking powder, combine well, and add to previous blending, alternating with a cup of milk and blend until the blending is well combined .
Add coconut and stir with a spoon, then pour the mixture into the trays, and enter a preheated oven at a temperature of 180 m for 31-36 min until cake is stewed, and arrive out clean next insert it in center of the cake.
Toast 2 cups of sweetened coconut in oven from the top for a some min , stir each now and until browned
Whisk the butter with cheese, and add almond spirit also vanilla, and sugar and beat well with electric blender until blending becomes smooth, and enter refrigerator until decorating .
Leave the cake to cool in the trays for a quarter of an hour, and turn over metal mesh to cold totally for an hour, covering with cream & garnish on sides with roast coconut and drizzle roast pecans on face