Pie Birthday Cake Recipe – Learn like a Pro:- The crust for this Birthday Cake Pie is made with vanilla cookies that have been baked until they are crisp. This is done in order to produce the crust. The crust is next loaded with a funfetti filling that does not need to be baked, and it is then swirled with vanilla cake batter that may be baked.
Pie Birthday Cake Recipe – Learn like a Pro
This is the next phase in the process. Because it is so easy to prepare, it is a wonderful alternative to birthday cakes that can be offered during a celebration. This is because it is more straightforward to produce. This is something that ought to be taken into consideration because of the reasons stated above.
Ingredients
For Vanilla Cookie Crust:
- 2 cups (290 grams) golden Oreos / vanilla sandwich cookie crumbs (about 19 whole cookies crushed)
- 2 tablespoons (24 grams) granulated sugar
- 4 tablespoons (35 grams) unsalted butter, melted
For Edible Cake Batter:
- ½ cup (60 grams) almond flour (see notes)
- 4 tablespoons (35 grams) unsalted butter, melted
- ⅓ cup (70 grams) granulated sugar
- ¼ cup (56 grams) heavy cream
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
For Funetti Filling:
- 1 cup (226 grams) heavy cream
- 8 ounces (226 grams) cream cheese, softened
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ⅓ cup (70 grams) granulated sugar
- ½ cup rainbow sprinkles
Also see : Banana Foster Pancakes – Delicious Recipe Ever
Instructions
For Pie Crust:
The vanilla cookie crumbs, sugar, and melted butter should be mixed together in a mixing bowl. The crumbs should be poured into a pie pan that is 9 inches in diameter, and then the ingredients should be pressed up the sides of the pie plate to determine the edges.
Immediately after the edges have been formed, the crumbs should be worked down until they are distributed equally around the bottom of the pie plate. Make sure that the crumbs are packed down tightly into an even layer by using a measuring cup with a shallow bottom.
If baking, bake for ten minutes at a temperature of 350 degrees Fahrenheit that has been preheated. For a pie that does not require baking, freeze it for thirty minutes before serving. (For a discussion of the benefits and drawbacks of each option, please refer to the preceding text).
For Edible Cake Batter:
Include the following ingredients in a blender or a small food processor: almond flour, melted butter, sugar, cream, almond extract, and vanilla extract (for an alternative, see the notes).
Blend together until there are no lumps. In the event that the mixture is too thick to be drizzled, gradually incorporate one tablespoon of additional cream until it reaches the consistency of cake batter. Do not create this batter until you are ready to use it because it will become more thick as it sits.
For Filling:
Beat the heavy cream with a hand mixer or a stand mixer with a whisk attachment until firm peaks form. Place aside in a another bowl. Add the cream cheese, sugar, almond extract, and vanilla extract to the now-empty bowl. Beat for about two minutes on medium speed, or until fully smooth.
Utilising a rubber spatula, manually fold in ⅓ of the whipped cream into the cream cheese mixture until it is well incorporated. Don’t deflate the whipped cream when you add the remaining whipped cream to the bowl and gently fold it in. Fold in the sprinkles after adding them.
Half the funfetti filling should be transferred to the cookie crust shell. Over the top, smooth. Pour a quarter of the cake batter onto the surface. Swirl the batter using a little offset spatula. Sprinkle ⅓ more of the funfetti filling over the swirled cake batter and level it up. Proceed with the leftover cake batter that can be eaten.
After layering the leftover funfetti filling over the swirls, smooth the surface. To set, put the assembled pie in the fridge. It should be refrigerated for at least 4 hours, but ideally overnight or for 12 hours. For flawless pie slices, pop the pie into the freezer for 30 to 60 minutes before serving. When it’s time to serve, garnish with more buttercream or whipped cream (recipe in notes) and sprinkles, if preferred.
Notes
In place of Oreo cookie crust, Golden Oreos, or vanilla sandwich cookies, are used in this recipe. You can either put them in a food processor or smash them up in a bag to make them into crumbs. However, since they must be broken up into tiny pieces, your best option is to use a machine to accomplish it.
Regarding the cake batter, almond flour is a tasty and secure substitute for all-purpose flour. Although you may heat treat raw all-purpose flour to make it “safe,” it is not recommended to eat raw. I needed an alternative. Almond flour has a wonderful flavour and is safe to eat uncooked. I haven’t experimented with any substitutes for almond flour.
The recipe asks for blending the cake batter in a blender or small food processor to achieve a finer consistency for the cake batter swirl because even finely ground almond flour isn’t as smooth as ordinary flour. If you don’t mind that the cake batter won’t be as smooth, you can simply mix the ingredients together.
