Four-tier cake with cream of cream cheese, nuts and coconut flakes covered with fresh blueberries. This cake do not even have to decorate for a long time. Its filling and will become it decoration. It is enough to grease the cakes with cream and spread the berries blueberries, which will look very bright against a snow-white background. To make a tall cake, you only need to bake two cakes, which then cut in half. Cakes rise very well for due to soda, baking powder and separately whipped proteins. And yogurt and vegetable oil makes them moist without leaving маслянистого привкуса. 
Time: one hour. 55 minutes Difficulty: easy Servings: 12 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 5 eggs, separate the whites from the yolks
- 110 gr. butter
- 1 tbsp. vegetable oil
- 1 tbsp. granulated sugar
- 1 tbsp. l vanilla extract
- 1 tbsp. sweet coconut flakes
- 2 tbsp. flour
- 1 tsp soda
- 1 tsp baking powder
- 1 tbsp. yogurt (or 1 tbsp of milk mixed with 1 tsp. white vinegar)
Cream
- 2 packs of 220 gr. cream cheese
- 110 gr. butter
- 2 tsp vanilla extract
- 0.9 kg powdered sugar
- 1 tbsp. chopped pecans
- 1 tbsp. sweet coconut flakes
- 3 tbsp. or 3 small containers of blueberries
Recipes with similar ingredients: eggs, butter, sugar, vanilla extract, coconut flakes, premium flour, yogurt, curd cheese, icing sugar, pecans, blueberries
Recipe preparation:
- Cakes: Preheat the oven to 175 ° C. Oil and sprinkle with flour 2 forms for cake layers with a diameter of 22 cm.
- Beat egg whites until strong peaks.
- In a large bowl, whisk together the butter, vegetable butter and sugar until a light, fluffy mass is obtained. Stir in the eggs yolks, vanilla and coconut.
- In a separate bowl, combine flour, baking soda and baking powder. Alternately add the yogurt and flour mixture to the liquid mixture. Stir a little and then stir in the egg whites.
- Spread the dough evenly over the prepared forms and bake until a toothpick inserted in the middle of the cake comes out clean, 20-25 minutes. Remove from oven and let cool for 15 minutes. Then put the cakes on the wire rack, give them a full cool off.
- Cream: In a medium-sized bowl, mix the cream cheese, butter, vanilla and icing sugar. Beat until received light and lush mass. Add pecans and coconut.
- Assembly: Cut each cake in half on the side so that in the result is 4 cakes. Apply the first layer of cream, on top sprinkle with blueberries. Put the crust, cream and blueberries again until stack all the layers. Spread more blueberries around the edges of each layer.
Note
The cheese cream will soften at room temperature, therefore put it in the refrigerator if you are not going to immediately use.
