This weekend we had a double birthday party for my mom and my little Scarlett. Scarlett turned 1 and my mom turned the other cheek :) And I made the cake! You see my mom and both of my grandparents are diabetic so I try to cater to their sugar needs. And since my mom's favorite cake is a Boston Cream Pie (I'm still not clear on whether it's a cake or a pie), I made an ALMOST sugar free version of it. And I think it turned out pretty well! I didn't get one complaint.
The birthday girls had fun :)
Scarlett inspected each present with care.
Mom was pleased with her birthday present from all of her children!
Grandpa may have had a little TOO much fun.
And now back to the cake. I found a recipe for a diabetic friendly Boston Cream Pie on Group Recipes and set to work. Now I did go a short cut route for the actual cake part. It gives a recipe to go the homemade route, but I opted to make a sugar free yellow cake mix instead. But if you're feeling ambitious please go ahead!
- Cake: shopping list
- 1 3/4 cups sifted cake flour shopping list
- 1/2 cup Splenda (sugar Blend for Baking) shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/3 cup butter, softened shopping list
- 2 large eggs, lightly beaten shopping list
- 1/3 cup 1% low-fat milk shopping list
- 1 teaspoon vanilla extract shopping list
- Custard:
- 1 tablespoon Splenda (sugar Blend for Baking)
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup 1% low-fat milk
- 2 egg yolks, lightly beaten
- 1/2 teaspoon vanilla extract
- Glaze:
- 6 tablespoons whipping cream
- 4 (1 ounce) squares semisweet chocolate, finely chopped(you can get sugar free semi-sweet chocolate chips)
- Cake Directions:
- Preheat oven to 350 degrees F.
- Lightly grease and flour 2 (8-inch) cake pans. Set aside.
- Combine flour, Splenda, baking powder, and salt in a large mixing bowl.
- Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
- Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture.
- Beat at low speed of an electric mixer until blended.
- Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl.
- Repeat procedure 2 times.
- Spoon batter evenly into prepared pans.
- Bake for 15 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
- Spread custard filling between layers.
- Spread Chocolate Glaze over top.
- Custard Directions:
- Combine Splenda, cornstarch, and salt in a heavy saucepan, mixing well.
- Gradually whisk milk into Splenda mixture.
- Cook over medium heat, whisking constantly, until thickened and bubbly.
- Remove from heat.
- Beat egg yolks until thick and pale.
- Gradually whisk 1/2 cup of hot custard mixture into yolks; return to remaining hot custard mixture, whisking constantly.
- Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in vanilla.
- Cover with plastic wrap, gently pressing on filling.
- Cool slightly.
- Glaze Directions:
- Heat whipping cream in a small saucepan until cream is thoroughly warmed; stir in chocolate.
- Cook over low heat, stirring constantly, until chocolate melts.
This is a great recipe to try! I was a little intimidated in making the custard, but it was easier than I thought it would be. Good luck!
