Like everyone else and I am sure there are alot of us out there that just love burfee. I have never tried to make it as yet.I was told it was a complicated process but give me time and I will try and make.

However when I came across the burfee cake, I had to try it out. I didn’t even know there was something called Klim till I tried this cake.

Another thing I like about this cake is that it is Eggless.

125g x soft rama margarine

1 x cup castor sugar

100g x Klim milk powder, I have not tired this recipe with cremora powder, so I am not sure how it will come out.

100ml x Nestle dessert cream

200ml x full cream milk

5ml x vanilla essence

210g x cake flour

7,5ml x baking powder

5ml x bicarbonate of soda

Pinch of salt

2,5ml x cardamom powder

Method:

Cream together the sugar and the margarine until the margarine becomes fluffy.

Add the milk powder and continue creaming, the mixture should resemble bread crumbs.

Add the dessert cream, the milk and the vanilla essence

Add the flour, baking powder, cardamom powder.

Mix tell well combined and the mixture is smooth.

Divide the mixture into a 2 cake pans.

Bake for 22 – 25 minutes or until the cake tester comes out clean.

Allow the cakes to cool for 10 minutes, before turning them out onto cooling racks.

Cream cheese frosting

120g x rama margarine

375ml x icing sugar

230g x plain cream cheese

5ml Vanilla essence

Tinted almonds, to decorate

For the frosting:

Cream butter and gradually add the icing sugar until light in colour.
Add the cream cheese and continue beating.
Add vanilla essence.
Continue beating until smooth.

Once the cakes have cooled, ice them and sandwich them together and decorate to your hearts content and sprinkle with tinted almond nibblers