Easy Layered Birthday Cake/ Boston Cream Pie
Easy Layered Birthday Cake/ Boston Cream Pie
As far back as I can remember, birthdays were a very special occasion and we would discuss and plan and plot what cake to bake for the special person in our lives. I love baking and I love coming up with my own recipes, so I usually go through numerous recipes and then give it a twist of my own. This cake is no exception. What started out as a Boston Cream Pie ended up as a Boston Carrot Pie. I have always wanted to make a layered cake with a carrot halva filling. So that’s just what I did. It takes a few days to make, so start at least two days ahead in order to create a memorable, one of a kind, layered cake. I decided to make this cake in January this year when we ate it at a relatives house. It was absolutely divine, so we got the recipe from our charming hostess and then made it my own. Am sure it will be a knockout with whoever tastes it. This is my version of EASY BOSTON CREAM PIE!
The Recipe:
For The Two Cakes:
Ingredients:
175 gms butter
175 gms caster sugar
3 large eggs, beaten
175 gms wheat flour
2 tsp baking powder
Method:
Preheat oven to 180 Celcius or 350 F
Sieve the flour and baking powder together two or three times and keep aside till required.
Cream butter and sugar till pale and fluffy. Beat in the eggs one at a time. If it begins to curdle add a tbsp of flour with the second egg. Fold in the flour gently with a metal spoon. Divide the mixture between two lined and greased 9 inch sandwich pans. Gently tap each pan on the counter to get an even cake. Bake in the centre of the oven for 25 to 30 minutes or until skewer inserted in the centre comes out clean. Cool in oven before unmoulding.
For The Ganache:
Ingredients:
250 gms good quality white chocolate chips
63 gms white butter
90 ml low fat milk
Method:
Heat the milk and butter on the gas stove. When it begins to boil, turn off, add the chocolate chips and allow it to completely melt. Once cooled to room temperature whisk to a thick pouring consistency.
For The Carrot Halva:
Ingredients:
5 medium carrots washed and grated
1 cup low fat milk
sugar to taste
1 tbsp ghee
1/2 tsp cardamom powder
3 tbsp almond meal
Method:
Boil all ingredients except the cardamom powder together in a large non stick pan. When it begins to boil lower flame and simmer for 15 minutes, stirring frequently until the mixture begins to thicken and comes to the centre of the pan. Once the halva consistency is reached ( it should be spreadable), remove from the fire and add t the cardamom powder. Gently mix. Cool
Assembling The Cake:
Gently unmould the first cake on to a cake board. Carefully spread the carrot halva on the cake. In case any remains keep it for another occasion. Unmould the second cake and place it on the carrot halva filling. Now comes the fun. Pour the chocolate ganache over the top of the second cake and let it drip (very little will). Wait for it to set and if you have any ganache left pour a second layer over the first. Decorate with fruit of your choice. I used Cape Gooseberries as it looks fabulous on a white background. Set overnight in the refrigerator and serve the next day . Make sure you take a photograph to add to your album.
As it was my husband’s birthday, I made a small cake in a 5 inch pan for us and sent the large one to his office. Half the quantity of the large cake is enough for the mini version. Both look amazing and I can’t wait to taste it when it’s cut.
I teach Healthy Cooking & Baking
To Attend My Classes CLICK HERE
