This was the second cake I made for my son Paul's birthday. Both the decor and the photos I made a bit hastily so, neither just convinced me…. but as for many of those attending the Birthdays was the star of the celebration, the richest of all, I decided, finally, to publish the recipe, and here it. The original idea I took it out of Food and Cook, though I have changed some things.

Elaboration

  1. Sift flour and threw in a bowl along with the yeast, bicarbonate, salt and cinnamon, and mix all.
  2. In another bowl, we beat the eggs with the sugar until blended and left a whitish mass. Add oil and vanilla essence, and continue beating until well blended.
  3. Mix the contents of both bowls, the liquid ingredients to dry and stir until a light mass. Add the carrot, chopped pecans, sliced ​​pineapple, and mix it all up to form a homogeneous mass.
  4. Smeared rectangular pan or a round 23 cm., preparation we pour into it and boil, in preheated oven at 180 º C, about 1 time, or until you click on a stick comes out clean.
  5. To prepare the filling and cover cast in a bowl at room temperature butter and cream cheese, and beat them until almost set. We are slowly adding the confectioners' sugar and vanilla extract, Continue beating while, until it forms a homogeneous mass, smooth. Finally add the cream mixture, we will have assembled a pre-peaks, several times while stir gently to incorporate.
  6. Once out of the oven, let cool and cut the cake into two layers. Place a layer of cake at the source, cover it with another cream and put up the second part of the cake. We cover everything with the remaining cream and decorate with chopped pistachios and white chocolate balls. We let the cake rest in the fridge, at least one hour, before going to taste it.

Good, I hope you liked my second birthday cake, I was really rich, do not hesitate to do so when occasion tangáis. See you soon !!

Encar