Cake with Italian curd cream

Ingredients:

Cake

• 110 g butter, plus extra oil for greasing the pan
• 2 cups of premium flour, plus a little extra flour for dusting the pan
• 1 teaspoon of baking soda
• 1/2 cup vegetable oil
• 2 tbsp. sugar
• 5 large eggs, separate the yolks from the whites
• 1 tbsp. sour milk, mix well
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1 cup sweet coconut flakes
• Cooking spray

Curd cream

• 220 g of cream cheese at room temperature
• 50 g of butter at room temperature
• 450 g of powdered sugar
• 1 tsp vanilla extract
• 1/2 tbsp. crushed pecans

Preparation:

1. Preheat oven to 170°C. Prepare three 23cm cake pans, grease them with butter and dust with flour.
2. Cake.
   
   Sift the flour and mix the baking soda with it.
   
   Using a mixer, beat the butter, margarine, and sugar until pale and fluffy, about 5 minutes. Add the egg yolks one at a time, beating each one thoroughly. With the mixer on medium speed, add the flour and sour milk, adding them alternately, beginning and ending with the sour milk. Add the vanilla, coconut, and pecans, and mix well.
3. In a separate bowl, after washing the mixer attachments, beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter.
4. Pour the batter into the pans and bake for 25 minutes. You can test for doneness by pressing the cake with your finger—it should rise again when pressed. Cool the cakes on a wire rack (spray the rack with cooking spray first to prevent sticking).
5. Italian curd cream.
   
   Using a mixer, beat the cream cheese and butter on high speed until fluffy. Reduce to medium speed and add the powdered sugar and vanilla. Beat until the frosting is smooth and creamy.
6. Once the cake layers have cooled completely, spread the glaze over each layer, then spread it on the sides and top of the cake. Garnish with chopped nuts.