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Old 01-13-2009, 11:21 AM   #11
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See Pecan - Wikipedia, the free encyclopedia

As I tried to explain, pecans are not native to Italy, so I do not understand why this cake is called an Italian Creme cake. Coconut is not native to Italy either. If I am thinking of traditional Italian dolce, I do not think philadelphia cream cheese, pecans and coconut.

I am not arguing that this is not a good cake. It sounds like a Southern American cake and the little research that I have done bears that out.
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Old 01-13-2009, 11:25 AM   #12
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Further, after a little more research, I am not the only one who wondered about this.
See Italian cream cake - General Chowhounding Topics - Chowhound
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Old 01-13-2009, 12:41 PM   #13
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You're probably right about the origins of the recipe I have. My old chef is the one that introduced it to the club, when they decided to start making ALL desserts in-house, from scratch. I'm not sure where he got the recipe. I know he's been to Italy at least once, so where some of these American influences crept in, I have no idea.
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Old 01-13-2009, 02:54 PM   #14
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If it turns out edible, then it is a win in my book!!! LOL.
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Old 01-13-2009, 03:44 PM   #15
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I'm with Maverick. If I was a better baker, I'd try it.
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Old 01-13-2009, 04:03 PM   #16
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It is not a difficult cake to make if you follow the directions and it does sound delicious. I love coconut!Give it a go!

I just love food history and origins and European desserts (especially). I was just curious--I was not at all finding fault. I am sorry if I were misunderstood.

My motives are not bad--I just won't learn anything if I don't question.
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Old 01-13-2009, 04:39 PM   #17
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Quote:
Originally Posted by Queen-Guinevere
PieSusan, this is an Italian cake, if it is made as the traditional recipe calls for AND with the ingredients that the authentic recipe calls for!
I do not believe this cake to be any more Italian in origin than a German Chocolate Cake is German in origin. If you have any documentation to show otherwise I would greatly appreciate you sharing it as I have looked diligently for it. I am not food a historian, but from my search many years ago for the origin of this cake, and it's variations, I like many others run into a stone wall. I have never seen or heard of any conclusive evidence as to it's history. Most believe it origins are in the Southern U.S. Some say Post WWII....Also Miss Guinevere would you be so kind as to share what you consider to be an "authentic" recipe for this cake.

Thank you in advance!!
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Old 01-13-2009, 06:02 PM   #18
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Uncle Bob, this link told me two things:
Cooks Illustrated Bulletin Board: ITALIAN CREAM CAKE - View Post

It is either a recipe from from the Alps (almost Austrian) near where Italy and the Alps share similarities

or

A food writer said that it is probably an American invention and noted that it was first found in Dallas, Texas post-WWII. However, she was not sure.

The plot thickens. I love learning this kind of history!
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Old 01-13-2009, 06:08 PM   #19
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Just so y'all know, yes, I did make the cake. It is good, even though I didn't get it 100% right. I've had three pieces, and the kids and I will finish it off tonight. PeppA will be home tomorrow, but I seriously doubt she'll get any of it.
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Old 01-13-2009, 06:29 PM   #20
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Another link and another guess:
eG Forums -> Italian Cream Cake

leading me to a torta mimosa:
Torta mimosa

and

like I guessed a pan di spagna filled with chantilly cream and decorated with cream and fruit. (from Nick Malgieri's Italian Cake book)
She found this one:
http://www.tortalandia.it/Cerimonie_...e/4235de90.jpg
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