Boston Cream Pie: A Step-by-Step Recipe with Photos
Content
Boston cream cake is a very tender and light cake that literally melts in your mouth. It's made with an airy sponge cake topped with a delicate crème pâtissière, a type of custard. The sponge cake itself can be made in advance, as it keeps for several days. A few hours before serving, prepare the cream and assemble the cake. It's incredibly delicious! Highly recommended.
Ingredients
Dough:
- Eggs - 4 pieces
- Granulated sugar - 1 cup
- Flour - 1 cup
- Baking powder - 1 tsp
- Salt - a pinch
Crème Patissiere:
- Butter - 50 grams
- Granulated sugar - 100 grams
- Vanillin - a pinch
- Potato starch - 30 grams
- Milk - 0.5 liters
- Eggs - 2 pieces
Glaze:
- Dark chocolate - 90 g
- Cream - 25 ml
Recipe
The base of a Boston cake is a regular sponge cake. To make it, separate the eggs, whisk the whites with a pinch of salt until fluffy. Then gradually add the sugar and beat until the sugar is completely dissolved. Then pour in the yolks and beat for a couple more minutes. Beat everything at maximum speed.
Then add the wheat flour and baking powder to the beaten eggs. Mix gently, slowly, with a silicone spatula or spoon.
Pour the prepared sponge cake batter into a baking pan or a special pastry ring, which you place on a parchment-lined baking sheet. The ring should fit snugly on the baking sheet to prevent the batter from leaking. I used a pastry ring to ensure the cake would be taller than it would be in a standard pan. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40-45 minutes.
Remove the finished biscuit from the oven and leave it in the pan until it cools.
Then carefully remove the mold or cooking ring and leave to rest for a couple of hours.
During this time, you can prepare the custard. Just keep in mind that the custard will thicken as it cools, so I recommend preparing it shortly before shaping the cake. In a heavy-bottomed saucepan, beat the eggs, add the sugar, and add the cornstarch. Mix well.
Then add a little milk and stir until smooth. Then pour in the remaining milk and place the pan over low heat. Once boiling, simmer the cream for a couple more minutes and remove from heat, whisking constantly to prevent burning.
Add a knob of butter and a pinch of vanilla to the finished custard. Set the saucepan aside and let the custard cool to at least lukewarm.
Cut the sponge cake into three equal layers.
And coat each one with a generous amount of cream. There's no need to worry about running out.
Grease the top layer and sides as well, but not as generously as the first two. Refrigerate the sponge cake until the cream sets.
To make the chocolate glaze, heat the cream and add dark chocolate chips. It's best to use chocolate with a high cocoa content; never use milk chocolate, as its composition prevents it from melting smoothly. Stir the chocolate and cream thoroughly, and spread the resulting glaze over the cake once the custard has set. This will prevent the custard and chocolate glaze from intermingling.
The Boston cream cake is ready. It soaks up the flavor so quickly that you can slice and enjoy it in just a couple of hours.
Enjoy your tea!
