Gajar Halwa Custard Cake
Inspired by one of my favorite South Asian desserts, this Gajar Halwa Custard Cake is made with a moist three-milk cake base, a gajar halwa-inspired filling, and a soft and creamy custard, all topped off with a crisp sugar shard.
Equipment
- 7x7" pastry frame or a similar glass/ceramic or springform pan
- Hand whisk
- silicon spatula
- Saucepan
- Frying pan
- Offset spatula
- Electric mixer with whisk attachment
Ingredients
Three Milk Cake
- 2 eggs separated into whites and yolks
- 1/2 tsp vanilla
- 35 grams white granulated sugar
- 40 grams all-purpose flour
- 80 ml liquid whipping cream
- 180 ml condensed milk
- 50 ml evaporated milk
Gajar Halwa Filling
- 250 gs carrots shredded
- 2-3 cardamom pods
- 150 ml condensed milk
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder or any winter spice of your choice like ginger or cardamom
- 3 tbsp ghee clarified butter can sub with butter but I recommend using ghee
Custard
- 60 grams egg yolks around 3
- 72 grams caster sugar
- 30 grams cornflour
- 300 ml full-fat milk
- 2 tsp vanilla essence or 1 vanilla bean
- 30 grams unsalted butter
Sugar Shard
- 150 grams granulated white sugar
- 30 ml water
Instructions
Three Milk Cake
- Pre-heat the oven to 170 degrees Celsius and prepare the pan by greasing it with butter.
- Begin by separating the egg whites and yolks into two separate bowls. Divide the sugar evenly between the two bowls.
- Whisk the egg whites until they become fluffy and hold peaks, and beat the egg yolks until they turn pale and creamy.
- Gently fold the whipped egg whites and flour into the egg yolk mixture in three stages, alternating between the two. This process helps create a light, airy batter. Be cautious not to overmix, as the air in the egg whites is essential for the cake to rise.
- For ease of assembly, bake the cake in the same mold you plan to use for layering. Pour the batter into a greased pan and bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the milk soak by mixing condensed milk, evaporated milk, and heavy cream. After the cake comes out of the oven, poke holes across its surface and pour the milk mixture over it while still warm. Allow it to absorb the liquid and cool completely.
Gajar Halwa Filling
- Shred the carrots finely, then press out all excess moisture before weighing them.
- Heat ghee in a preheated pan, then add cardamom pods and let them release their aroma. Add the grated carrots and cook on medium heat, stirring frequently, until they soften (5-10 minutes).
- Stir in condensed milk and spices such as cinnamon and cardamom. Cook the mixture on low heat for about 10 minutes until the carrots are tender and fully infused with flavor. Finish with an extra spoonful of ghee, mix well, and let the filling cool completely.
- Once cooled, spread the carrot halwa evenly over the soaked cake layer.
Custard
- Heat milk and vanilla in a saucepan until it just begins to boil.
- Meanwhile, whisk egg yolks, sugar, and cornflour in a bowl until thick and pale. Gradually temper the egg mixture by adding a small amount of the hot milk while whisking continuously.
- Return the tempered mixture to the saucepan with the remaining milk, cooking on low heat. Stir constantly until the custard thickens enough to coat the back of a spoon, which should take 3-5 minutes. Cook for an additional 20-60 seconds once thickened, then immediately remove from heat to prevent overcooking.
- Stir in butter until the custard is smooth. Pour the custard over the carrot halwa layer and smooth the top. Cover with cling film touching the custard surface to prevent a skin from forming, then chill for at least 4-6 hours until fully set.
Sugar Shard
- Prepare the mold or surface for the sugar shard by lining it with parchment paper and lightly oiling the edges to prevent sticking. If you don’t have a mold, pour the caramelized sugar onto parchment paper and break it into pieces after it sets.
- In a saucepan, combine sugar and water, and cook over low heat without stirring. Let the sugar dissolve and caramelize, swirling the pan gently if needed to encourage even cooking.
- Once the syrup turns golden, carefully pour it into the prepared mold or onto parchment paper. Allow it to cool and harden, about 20 minutes. Gently release the shard and place it atop the set cake as a decorative layer.
- For a finishing touch, you can add piped whipped cream before serving.
Notes
Storage
This cake can be stored in the fridge for up to three days.
Make Ahead
The cake can be assembled a night ahead. Just add the sugar shard before serving.
Tips & Tricks
For the Three Milk Cake Layer:
- Room Temperature Ingredients: Ensure eggs are at room temperature before starting; this helps them whip up better, resulting in a lighter batter.
- Gentle Folding: Use a spatula to fold the egg whites and flour into the yolk mixture carefully. Overmixing can deflate the batter and lead to a dense cake.
- Uniform Soaking: Poke holes evenly across the cake to ensure the milk mixture is absorbed thoroughly.
- Carrot Preparation: Use freshly grated carrots for the best texture. Pre-weigh them after squeezing out excess moisture to ensure accurate measurements.
- Prevent Burning: Stir the mixture frequently while cooking to avoid burning, as the carrots can stick to the pan easily.
- Spices: Adjust the amount of cinnamon and cardamom to suit your taste preferences, or experiment with nutmeg for a unique twist.
- Tempering the Eggs: Pour the hot milk into the egg mixture gradually to prevent the eggs from scrambling. Whisk continuously during this process.
- Avoid Overcooking: Remove the custard from heat as soon as it thickens. Overcooked custard can become lumpy or gluey.
- Smooth Finish: Always cover the custard with cling film pressed directly onto its surface to prevent a skin from forming.
- Patience is Key: Cook the sugar on low heat to allow it to caramelize evenly without burning. Resist the urge to stir, as this can cause crystallization.
- Safety First: Caramelized sugar is extremely hot, so handle it with care and use a heat-resistant spatula if needed.
- Custom Shapes: Pour the caramel into molds or use cookie cutters to create decorative designs for the sugar shard.
- Plan Ahead: Prepare each component in advance to make the assembly process smoother. For example, the halwa and custard can be made a day earlier.
- Chilling Time: Allow the cake to chill for the recommended 4-6 hours or overnight. This ensures the flavors meld together beautifully.
- Serving Suggestion: Serve the cake chilled and slice it with a sharp knife for clean layers. Add a dollop of whipped cream or edible flowers for an elegant presentation.