Italianeastercakepastieranapoletana Recipes

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one 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 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.

Steps:

• For Pasta Frolla.
• Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
• For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
• Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar.
• We prepare this plate gifting to friends with this basket.

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Steps:

• For Pasta Frolla.
• Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
• For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
• Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar.
• We prepare this plate gifting to friends with this basket.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
• Mix flour and baking soda together in a small bowl.
• Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
• Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
• Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
• Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
• Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.