Jenn-Air Attrezzi JSM900, Руководство пользователя

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Italian Cream Cake
This delicious three-layer cake is perfect for entertaining guests.
It makes an impressive ending to any Italian meal.
5 egg whites
1⁄2 cup butter
1⁄2 cup shortening
2 cups sugar
5 egg yolks
1 teaspoon baking soda
2 cups flour
1 cup sour milk (1 cup milk + 1 teaspoon vinegar)
1 teaspoon almond extract
1⁄2 cup flaked coconut
1 cup chopped toasted almonds, divided
Frosting
1 package (8 ounces) cream cheese, softened
1⁄4 cup butter, softened
1 box (1 pound) confectioners’ sugar
1 teaspoon almond extract
Using wire whip attachment, beat egg whites on setting #10 until stiff peaks form
(approximately 1 minute). Set egg whites aside.
Using the flat beater attachment, cream butter, shortening and sugar. Gradually
work up to setting #5. Add egg yolks and resume on setting #2. Beat well on set-
ting #4. Combine soda and flour and add to creamed mixture alternately with milk
using setting #1. Add almond extract. Add coconut and 3⁄4 cup nuts.
Fold in egg whites. Pour into 3 greased and floured 8" round cake pans;* bake at
350° (Convect Bake 325° F) for 25-30 minutes or until toothpick inserted in cake
comes out clean.
Frosting: Using flat beater, beat cream cheese and butter on setting #5 until
smooth; gradually mix in sugar on setting #1. Add almond extract and beat on set-
ting #6 until smooth. Spread on cake layers; sprinkle top with remaining chopped
nuts.
*May substitute two 9" round cake pans. Increase baking time by 3-5 minutes,
if needed.
Serves 12-15.