Patience Cake Food

PATIENCE COCONUT CAKE

Steps:

• Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
• Bake the cake mix as directed in 2 layer pans.
• When the cake is cool split the 2 layers and fill them with the sour cream mixture.
• Ice the cake then with the cool whip and the other 16 oz of coconut.
• Put the cake back in the refrigerator for at least another 24 hours.

PATIENCE CAKE

Steps:

• Bake the cake according to directions on the box. Cool completely and then slit each layer, making 4 layers all total.
• Frosting:
• Mix together the sour cream and confectioner's sugar. Fold in the Cool Whip, coconut and pecans. Frost between the layers generously and then frost the top and sides of the cake. Refrigerate for 3-4 days (if you have the patience to wait).

PATIENT CAKE: THE RECIPE FOR THE DELICIOUS TYPICAL ITALIAN DESSERT

Steps:

• Collect the soft butter cubes, granulated sugar, flour, baking powder, egg yolk and chopped almonds and hazelnuts (1) in the jug of the planetary mixer, then work it until the dough will be firm and homogeneous.
• Form a loaf, transfer it to a sheet of cling film (2), wrap it and put it in the refrigerator for at least an hour.
• Collect the eggs in a saucepan together with the cornstarch and sugar, then put on the heat and cook in a bain-marie, stirring constantly with a hand whisk (3). As soon as the cream begins to thicken, add the marsala wine and white wine, mix and continue cooking until it appears thick.
• Roll out the Italian shortcrust pastry to a thickness of ½ cm directly on a sheet of parchment paper; then, using a paper template (about 12 × 20 cm), cut two rectangles (4) and remove the excess paste. Bake in the oven at 180 degrees C for about 13 minutes, monitoring the level of browning.
• After the cooking time will be elapsed, remove the cake from the oven and let the shortcrust pastry cool. Use one of the two rectangles to cut out the sponge cake layer (5).
• Prepare the syrup by first dissolving the sugar in warm water and then adding the rum. Arrange a layer of pastry on a serving dish, spread a layer of cream, cover with the rectangle of sponge cake and wet it generously (6).
• Continue with a new layer of cream, then the pastry and finally finish with the cream and a generous layer of grated gianduia chocolate (7). Transfer the cake to the refrigerator and let it rest for at least 1 day.
• After the resting time, bring to the table and serve (8).

PATIENCE CAKE FROM JOY TURNIPSEED

Steps:

• Bake cake as directed in two layers Cool thoroughly (about 1 hour) Cut each layer in half Mix thawed coconut, sugar and sour cream together Reserve 1/2 cup of the mixture and set aside. Spread remaining mixture between each layer of cake. Fold the 1/2 cup of mixture you reserved into the cool whip Frost the tops and sides. MUST REFRIGERATE for 3 DAYS. If you cut cake early it will not be as moist.

PRESBYTERIAN PATIENCE CAKE

Steps:

• 1. Prepare cake as pkg. directs.Bake in two 9 inch round pans. Cool cakes and split each layer in half. Place one layer split side up and spread filling (consisting of 2cups fresh or frozen coconut, 16 oz. sour cream, the powdered sugar and the vanilla). Repeat with remaining layers. Frost cake with whipped topping and cover with coconut. Cover cake and refrigerate for 5 days. Serves 12 to 14