Last week was my son Shayaan’s 4th birthday..Since he likes fresh fruits, I made this trending cake decorated with fruits to make him happy. This is an easy to make hot milk sponge cake layered with custard cream.
Ingredients:
For the cake:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 cup milk
4 tbsp unsalted butter
For Custard Cream:
1 cup milk
4 tbsp custard powder
4 tbsp sugar
1 1/2 cup whipping cream
Preparation:
For the cake:
- Preheat oven to 180 degree celcius. Grease and butter 2 rectangular trays / tins and line them with a parchment paper.
- In a bowl, whisk together the flour, baking powder and salt and keep it aside.
- Heat milk and butter in a pan until the butter melts. Keep aside but keep it hot.
- In a large bowl, beat the sugar, eggs and vanilla extract with an electric mixer or whisk until light and fluffy.
- Whisk in the flour mixture and hot milk-butter mixture.
- Divide the batter into two prepared tins, spread it evenly and tap the tin on the counter to remove air bubbles.
- Bake in the preheated oven for 25-30 minutes until cake springs back when touched on top. The top will be browned and edges will come away from the tin.
- Cool in tin for 5 minutes and then carefully invert out, remove parchment paper and cool completely on a wire rack.
For Custard Cream:
- Add custard powder in a small bowl and mix it with 1/4 cup of milk and keep it aside.
- In a pan, boil remaining milk adding sugar. Add custard mixture to this and cook for a minute until the mixture boils and thickens.
- Transfer into a bowl, cover with cling film such that it touches the custard and refrigerate until cooled.
- In a bowl, add whipping cream and whip till stiff peaks form.
- Once the custard cools completely, beat the custard until creamy and smooth.
- Add custard to the whipped cream in two portions and whip again until the stiff peaks form. (Add coloring of your choice if you wish and mix).
- Transfer the cream to the piping bag fitted with a round nozzle.
 Assembling the Cake:
- Â Make a stencil of the number (or letter) you want the size of the cake.
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  2. Place the stencil on top of the cake and cut with a sharp knife. Do the same with the other layer of cake.
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  3. Then place a cake layer on cake board. Start piping dots with cream all over the cake in even lines.
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 4. Carefully lay the other cake layer on top aligning it properly. Then again pipe the cream on top.
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   5. Decorate it with berries, kiwi fruits, edible wafer flowers etc (you can use macarons, any aother fruits, chocolate etc..).
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Recipe Source: Cake from here..
             Custard cream from here…
I totally love the idea of custard cream… beautifully made cake too Shabbu…