- Egg yolks 2
- Milk 1½ cups • 49 kcal
- Powdered white sugar ¼ cup
- Corn starch 2 tbsps
- A pinch salt
- Vanilla Extract 2 tsps, or less
- Any vegetable oil ½ tsp, to grease the spring form pan
- Flour 1¼ cups, for cake
- Powdered white sugar ¾ cup, for cake
- Salted butter ¼ cup, softened to room temperature, for cake
- Milk ¾ cup, for cake • 49 kcal
- Baking powder 1½ tsp, for cake • 156 kcal
- Vanilla Extract 2 tsps, for cake
- Large egg 1, for cake
- Salted butter 3 tbsps, for ganache
- Dark Chocolate 150g, for ganache
- Powdered white sugar 1 tbsp, for ganache
- Vanilla Extract 1¼ tsps, for ganache
- Warm water 2 tbsps, for ganache
Guys, this very upmarket and fancy looking cake with a rich chocolate top and creamy custard center is everything that you will need after a hard day’s work. This Boston cream cake will surely be a hit at parties where half the population loves creamy cakes and the other half is phobic to cream over their cakes.
Things that we have to do to please our guests… On second thought, it isn’t much of a work to put this delicious cake on the dessert table. Just a couple of elements prepared separately only to combine them in to this delicious beauty!
What is a Boston cream pie?
Boston Cream Pie is a cake and it's a combination of the classic layer cake with creamy vanilla custard and rich chocolate frosting. To start with this cake, you need to prepare the custard. It is a combination of egg yolks, sugar and milk thickened with corn starch and cooked on the stove. Finally, add some butter and vanilla extract for flavor.
Why is Boston Cream Pie a cake?
Boston Cream Pie has been called this since cakes and pies were cooked in the same pans and the words were used interchangeably.
In a bowl, add egg yolks and whisk it slightly. Pour milk in to the yolks, stir well and keep it aside. In a pan, add powdered white sugar, corn starch, salt and mix everything. Gradually pour the egg mixture in to the sugar mix and whisk everything well until no lumps are present. Place the pan over medium heat and cook the custard while stirring continuously until it is thick in consistency and boils for a minute. Remove the pan from heat and stir in vanilla extract.
Mix well until the mixture is well combined and the custard cools to room temperature. Preheat the oven to 180 degrees C and lightly grease a spring form pan. Line the pan with butter paper on all sides and at the base. In another bowl, whisk 1 egg with salted butter until light and fluffy. Pour milk in to the egg mixture and whisk it again for a minute. Add flour, powdered white sugar, baking powder, vanilla extract and mix everything well until smooth and nicely combined. Transfer the batter in to the prepared spring form pan and bake the cake for about 20 minutes or until the cake cooks at the center. Remove from the pan and cool the cake for an hour.
Meanwhile, heat melted butter and dark chocolate on low flame until the chocolate is just about to melt while stirring continuously. Stir in powdered white sugar, vanilla extract, warm water and cook the mixture on low flame until the mixture is smooth and spreadable in consistency. Remove the pan from heat and let it cool to room temperature. Carefully cut the cake in to half horizontally. Evenly spread the custard layer over the bottom half of the cake.
Place the top half of the cake over the custard layer without pressing it down too much. Carefully spoon the chocolate ganache over the top layer and let it cool in the refrigerator for about an hour or until it sets. Slice, serve and enjoy!
Can you freeze Boston Cream Pie?
You can't freeze an assembled Boston cream pie because cornstarch is in the custard filling. However, you can freeze the sponge cakes yourself and make the custard later when you serve the cake.
Make sure you move your hands in only one direction while you whisk the eggs. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the cake in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Repeat if you need more than one egg for the recipe.
Nutritional information (per serving): 309 Calories, 17.1g Total fat (10.3g Saturated fat, 0.8g Polyunsaturated fat, 4.4g Monounsaturated fat), 87.5mg Cholesterol, 190.8mg Sodium, 187.4mg Potassium, 34.9g Total carbohydrates (1.5g Dietary fiber, 20.2g Sugars), 5.4g Protein