ITALIAN BIRTHDAY CAKES RECIPES RECIPES

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BAKING AN ITALIAN BIRTHDAY CAKE FOR OUR ONE YEAR OLD LIVIA ...



Baking an Italian birthday cake for our one year old Livia ... image

This has been my birthday cake for decades, and probably also a fixture of birthday parties for all the Italian kids my age. It is a classic sponge cake, sliced into three layers, soaked in alchermes, and filled with vanilla pastry cream and chocolate pastry cream.

Provided by Giulia

Categories     Dessert

Total Time 300 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8 people

Number Of Ingredients 17

4 eggs (at room temperature)
180 grams sugar
100 grams cake flour
60 grams potato starch
¼ teaspoon fine sea salt
Zest ½ lemon
1 l fresh whole milk
240 grams sugar
80 grams corn starch
6 egg yolks
1/2 tablespoon vanilla essence
100 grams dark chocolate (chopped)
200 grams savoiardi (ladyfingers)
1 cup alchermes
1 cup water
Swiss meringue buttercream
Blackberries

Steps:

  • Make the sponge cake.
  • Make the pastry cream
  • Finally, make the cake.

FAVORITE ITALIAN CAKE RECIPE: HOW TO MAKE IT



Favorite Italian Cake Recipe: How to Make It image

Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.

Nutrition Facts : Calories 628 calories, FatContent 37g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 70g carbohydrate (56g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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