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<blockquote data-quote="moreluck" data-source="post: 187464" data-attributes="member: 1246">La Famiglia Italiana Sour Cream CakeIngredients:***CAKE***1 cup unsalted butter, room temperature2 cups sugar5 egg yolks1 teaspoon vanilla extract1/8 teaspoon almond extract2 cups all purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk5 egg whites1 cup flaked coconut1 cup finely chopped blanched almonds***FROSTING***3 cups sour cream6 tablespoons sugar1/8 teaspoon salt2 tablespoons brandyDirections:FOR CAKE: Preheat oven to 350 friend. Grease and flour two 9 inch round cake pans. Cream butter with sugar until fluffy. Beat in egg yolks one at a time. Add vanilla and almond extracts, blending well. Sift flour with baking soda and salt. Stir into creamed butter mixture alternately with 1 cup buttermilk; do not overmix. Beat egg whites in large bowl until stiff but not dry. Fold into batter, then fold in flaked coconut and finely chopped almonds. Divide mixture between prepared pans. Bake until tester inserted in center comes out clean, about 35 minutes. Cool 10 to 15 minutes. Carefully turn layers out onto wire rach and let cool completely. FOR FROSTING: Combine sour cream, sugar and salt in large bowl and whip at high speed. When cream begins to thicken (about 5 minutes), add brandy 1 tablespoon at a time and continue whipping until mixture is stiff enough to spread, about 2 more minutes; do not overbeat(frosting mixture will become thinner before it stiffens). Spread some of frosting between layers using remainder to cover top and sides. Chill thoroughly before serving.</blockquote>

[QUOTE="moreluck, post: 187464, member: 1246"] La Famiglia Italiana Sour Cream Cake [B]Ingredients[/B]: ***CAKE*** 1 cup unsalted butter, room temperature 2 cups sugar 5 egg yolks 1 teaspoon vanilla extract 1/8 teaspoon almond extract 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 5 egg whites 1 cup flaked coconut 1 cup finely chopped blanched almonds ***FROSTING*** 3 cups sour cream 6 tablespoons sugar 1/8 teaspoon salt 2 tablespoons brandy [B]Directions[/B]: FOR CAKE: Preheat oven to 350 friend. Grease and flour two 9 inch round cake pans. Cream butter with sugar until fluffy. Beat in egg yolks one at a time. Add vanilla and almond extracts, blending well. Sift flour with baking soda and salt. Stir into creamed butter mixture alternately with 1 cup buttermilk; do not overmix. Beat egg whites in large bowl until stiff but not dry. Fold into batter, then fold in flaked coconut and finely chopped almonds. Divide mixture between prepared pans. Bake until tester inserted in center comes out clean, about 35 minutes. Cool 10 to 15 minutes. Carefully turn layers out onto wire rach and let cool completely. FOR FROSTING: Combine sour cream, sugar and salt in large bowl and whip at high speed. When cream begins to thicken (about 5 minutes), add brandy 1 tablespoon at a time and continue whipping until mixture is stiff enough to spread, about 2 more minutes; do not overbeat(frosting mixture will become thinner before it stiffens). Spread some of frosting between layers using remainder to cover top and sides. Chill thoroughly before serving. [/QUOTE]

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