Unusually delicious white cream cheese frosting cream cheese will be a worthy alternative to chocolate glaze. Cream cheese icing is not only tasteful, but and universal, as you can use it not only for cakes, but also pies, muffins, pastries, serve to the liver and etc., varying its consistency. When cooking, it is important that the ingredients stood at room temperature and нагрелись. 
Time: 50 мин.Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 110 gr. butter, optionally lubricating oil forms
- 2 tbsp. premium flour, additionally a little flour for powder form
- 1 tsp soda
- 1/2 tbsp. vegetable oil
- 2 tbsp. Sahara
- 5 large eggs, separate the yolks from the proteins
- 1 tbsp. yogurt mix well
- 1 tsp vanilla extract
- 1/2 tbsp. chopped pecans
- 1 tbsp. sweet coconut flakes
- Cooking spray
Curd cream
- 220 gr cream cheese cream cheese at room temperature
- 50 gr butter at room temperature
- 450 gr powdered sugar
- 1 tsp vanilla extract
- 1/2 tbsp. crushed pecans
Recipes with similar ingredients: premium flour, cream cheese, icing sugar, vanilla extract, pecans, coconut, yogurt, eggs
Recipe preparation:
- Heat the oven to 170 ° C. Prepare 3 cake tins 23 cm in diameter, grease with oil and sprinkle with flour.
- Cake. Sift flour and mix soda with it. Mixer whisk butter with margarine and sugar until white for 5 minutes. Add egg yolks one at a time, whisking each well. Switching the mixer to medium speed, introduce flour and yogurt – add alternately, starting and ending with yogurt. Put vanilla, coconut and pecans, mix well.
- In a separate bowl, having previously washed the nozzles for the mixer, beat egg whites until soft peaks. Gently stir, enter whipped proteins in the dough.
- Pour the dough into molds and bake for 25 minutes. Readiness can check by clicking on the pie with your finger – it should rise again, after clicking. Cool the cakes on the wire rack (sprinkle the wire rack pre-cooking spray to avoid sticking).
- Italian curd cream. Whisk the cream with a mixer cream cheese with butter – whisk at high speed until splendor. Switch to medium speed and add icing sugar and vanilla. Whisk until smooth, smooth glaze.
- When the cakes are completely cooled, coat each layer with glaze, then spread the cake on the sides and top. Garnish with crushed nuts.
