Alphabet Cake/ Cream Tart Cake/ The most Trending Cake of 2018

Alphabet Cake/ Cream Tart Cake/ The most Trending Cake of 2018
Alphabet Cake/ Cream Tart Cake/ The most Trending Cake of 2018
These Cream Tarts or Alphabet cakes or Cream Cakes are all the rage!! This is the most TRENDING CAKE of 2018. They look soooo beautiful and offer a unique twist on traditional cakes.
 Let’s see how to make this beautiful Cream Tart.

For Tart Base


All Purpose Flour- 1.5 cups
Almond Flour- 1/2 cup
Custard Powder- 1/2 cup
Butter- 100 grams(chilled,unsalted and cut into cubes)
Baking powder- 1/2 teaspoon
Milk- 1-2 tablespoon (as required)
Yogurt- 2 tablespoon
Sugar powder- 1.5 cups
Vanilla extract- 1 teaspoon
Salt- a pinch


In a mixing bowl, or in the food processor’s bowl mix together all purpose flour, almond flour, custard powder and baking powder.

Add chilled butter. Cut the butter into cubes and then add.

With your fingertips break the butter and mix with the flour. You can do it with food processor or a stand mixer or else get your hands do the job and feel the texture of the dough.

Mix till you get a bread crumb like texture in the mixture.

Add powdered sugar.Mix well with a spoon or spatula.

Add Yogurt.

Lightly mix and then add 2 to 3 tbsp milk and Vanilla essence.

Mix entire mixture together to a dough.
Don’t knead.
Cover the dough with cling wrap.

Keep this dough in fridge for half an hour. Chill the dough.
After half an hour remove the cookie dough from the fridge.
On a parchment paper put half of the dough. 
With a rolling pin, roll the dough gently. Roll the dough to a thickness of 0.50 to 0.75 cms.

Put the template on the rolled out dough. Cut the dough in the shape of your template with the help of a sharp knife.

Similarly cut the second cookie from the remaining dough.

Then place the cookies along with the parchment paper on baking trays and keep the trays in fridge for half an hour. 
This step will make your cookies more crispier and will avoid the spreading of cookies while baking.
In the meanwhile preheat your oven at 180*C for 15 minutes.

After half an hour take out the baking tray from fridge and bake your cookies in a preheated oven at 180*C for 10-12 minutes.Keep an eye after 9-10 minutes.If you see the edges are getting brown remove the tray from the oven. Otherwise bake more. 
Once baked, immediately remove them when still hot and place them on a wired tray or rack. Let the cookies cool down.

Once they cool down at room temperature, we will start with the next part- Custard Cream.

For Custard Cream


For Custard Cream
Milk- 1 cup
Custard Powder- 3 tablespoon 
Sugar- 3 tablespoon 

Whipping Cream- 500 milliliter 
Icing Sugar- 2 tablespoon 


Add the milk and sugar to a saucepan reserving some milk for the custard. 
Bring it to a boil.
Meanwhile add the reserved cold milk to the custard and mix to dissolve the custard and keep it ready.
Once the milk boils add it in a slow motion over the custard mix stirring continuously.
Transfer this again to the saucepan and cook for a minute until it thickens.
Once thickened remove it into a bowl, cling wrap such that it touches the custard and refrigerate until cooled.
Start whipping the cream. Once it becomes foamy start adding icing sugar little by little and whip until stiff peaks form. Set aside.
Once the custard cools completely whip that too until creamy. 
Strain it if you see any lumps. Finally add this to the cream in two portions and whip again until stiff peaks form. 
(Add colouring of your choice and combine)

For Garnishing 



Chop Strawberries, Mangoes, Kiwis and Oranges.

So now the base, cream and decorations are ready to be assembled.

Take one cookie tart base. 
Fill the prepared custard cream in piping bag attached with a tip of your choice.
I have used a simple tip because I wanted cream in blob shapes.
Once done place the other tart on top and press gently. 
Once again pipe the cream on top and garnish with chopped fruits.

Enjoy this beautiful stunning treat.