Boston Cream Pie

10
Servings
40m
Prep Time
25m
Cook Time
1h 5m
Ready In


""

Original recipe yields 10 servings
OK
  • FOR SPONGE CAKE
  • FOR PASTRY CREAM
  • FOR CHOCOLATE GLAZE

Nutritional

  • Serving Size: 1 (93.1 g)
  • Calories 229.4
  • Total Fat - 10.1 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 132.7 mg
  • Sodium - 88.6 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 19.9 g
  • Protein - 5.3 g
  • Calcium - 59.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

TO MAKE THE SPONGE CAKE


Step 1

Preheat oven to 350°F Butter and line the bottom of an 8 inch cake pan with parchment paper.

Step 2

Beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored, at this point beat in the vanilla extract.

Step 3

Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula.

Step 4

Sift the remaining flour over the batter and fold together.

Step 5

Whisk about 1/2 cup of the batter into the melted butter and then gently fold the butter mixture back into the rest of the batter.

Step 6

Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.

Step 7

Remove from oven and place on a wire rack to cool.

Step 8

Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.

Step 9

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Step 10

Meanwhile in a saucepan bring the milk to boiling over medium heat. Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling.

Step 11

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.

Step 12

When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Step 13

Remove from heat and whisk in the vanilla extract.

Step 14

Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.

Step 15

Let the cream cool in the refrigerator for a few hours.

TO MAKE THE CHOCOLATE GLAZE


Step 16

Place the chopped chocolate in a small heatproof bowl. Set aside.

Step 17

Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes.

Step 18

Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

FOR THE ASSEMBLE


Step 19

With a serrated knife slice the cake in half horizontally.

Step 20

Remove the top half and set it aside.

Step 21

Place the bottom half on your serving plate, cut side up.

Step 22

Pour or spoon the pastry cream onto the cake, spreading to make an even layer.

Step 23

Place the top half of the cake (cut side down) onto the filling.

Step 24

Pour the glaze onto the center of the cake and carefully spread the glaze, with a spatula, to the edges of the cake.

Step 25

Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.

Tips & Variations


No special items needed.

Related