Boston Cream Pie
August 05, 2017
- FOR SPONGE CAKE
- FOR PASTRY CREAM
- FOR CHOCOLATE GLAZE
- 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
Preheat oven to 350°F Butter and line the bottom of an 8 inch cake pan with parchment paper.
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.
Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula.
Sift the remaining flour over the batter and fold together.
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.
Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.
Remove from oven and place on a wire rack to cool.
Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
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.
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.
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.
When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
Remove from heat and whisk in the vanilla extract.
Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
Let the cream cool in the refrigerator for a few hours.
TO MAKE THE CHOCOLATE GLAZE
Place the chopped chocolate in a small heatproof bowl. Set aside.
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.
Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
FOR THE ASSEMBLE
With a serrated knife slice the cake in half horizontally.
Remove the top half and set it aside.
Place the bottom half on your serving plate, cut side up.
Pour or spoon the pastry cream onto the cake, spreading to make an even layer.
Place the top half of the cake (cut side down) onto the filling.
Pour the glaze onto the center of the cake and carefully spread the glaze, with a spatula, to the edges of the cake.
Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.
Tips & Variations
No special items needed.