Old Pecan Streets Italian Cream Cake Recette

Indulge in the legendary Old Pecan Street Italian Cream Cake! This recipe, featured in the Austin American-Statesman after a desperate plea from a smitten cake lover, recreates the decadent masterpiece from the beloved Austin cafe. Prepare for moist, tender layers bursting with pecans and coconut, generously frosted with a creamy cream cheese icing. A true taste of Austin, this recipe is perfect for special occasions or whenever you crave a truly unforgettable dessert.

Préparation 30 min

Cuisson 85 min

Calories 746.1 kcal

Protéines 18g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Old Pecan Streets Italian Cream Cake

1 cup (2 sticks) softened margarine
2 cups granulated sugar
4 large egg yolks
2 1/2 cups all-purpose flour
Baking Soda
1 cup buttermilk
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract
4 large egg whites
1 cup (2 sticks) softened butter
8 ounces softened cream cheese
4 cups powdered sugar

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Comment préparer Old Pecan Streets Italian Cream Cake

Grease and flour two 9-inch round cake pans.
Cream together 1 cup (2 sticks) softened margarine and 2 cups granulated sugar in a large mixing bowl until light and fluffy.
Add 4 large egg yolks one at a time, beating well after each addition.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking soda.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 1 cup chopped pecans, 1 cup shredded coconut, and 1 teaspoon vanilla extract.
In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Divide the batter evenly between the prepared cake pans. Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes cool, prepare the cream cheese icing: Cream together 1 cup (2 sticks) softened butter and 8 ounces of softened cream cheese until smooth.
Gradually add 4 cups powdered sugar, mixing until combined.
Stir in 1 teaspoon vanilla extract and beat until light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Frost the top with a generous layer of cream cheese icing.
Top with the second cake layer and frost the entire cake with the remaining icing.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

339g

Fat

73g

Carbs

34g

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Time To Make Course Preparation Desserts Cakes 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Old Pecan Streets Italian Cream Cake ?

Old Pecan Streets Italian Cream Cake prend environ 115 minutes du début à la fin — environ 30 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Old Pecan Streets Italian Cream Cake ?

Old Pecan Streets Italian Cream Cake contient environ 746.1 calories par portion, avec environ 18 g de protéines, 34 g de glucides et 52 g de lipides.

De quels ingrédients ai-je besoin pour Old Pecan Streets Italian Cream Cake ?

Les principaux ingrédients de Old Pecan Streets Italian Cream Cake sont Margarine, White Sugar, Egg Yolks, Flour, Baking Soda, Buttermilk. Consultez la liste complète avec les quantités ci-dessus.