I’m going straight in.
I’m diving right into telling you about this cake. Yes, Cake.
Even though this is a Boston Cream Pie – Pie being the defining word – I will not call this dessert a pie. It’s just doesn’t sound right. A pie is a dessert with a flaky crust filled with different types of fillings. This is a cake. I will say it’s a Boston Cream Pie [when I say the dessert title all together] but I won’t just call it a pie.
Maybe it’s just me. Maybe I’m weird. But that’s just what I do :). If you want to call it a pie, definitely do that. More power to you!
I’ve wanted to make a Boston Cream pie for a long time now. I attempted making one about a year ago but it didn’t quite work out. The sponge cake wasn’t spongy enough, and the vanilla custard didn’t set right. When the vanilla custard didn’t set I filled it with a whipped cream because I still wanted to create a dessert. But it definitely wasn’t I wanted it to be.
It took me up until a couple weeks ago to try it again. And I only tried it because my sister requested me to make one. I found a great recipe (right out of a new cake book I bought!) and started right away.
The cake was unbelievably spongy. So fluffy, so springy. The vanilla custard was a cross between pudding and pastry cream. It wasn’t as thick and creamy as a pastry cream, but had more of pudding consistency. Then the chocolate glaze brought it all together with the slight chocolate taste.
I really like this Boston Cream Pie recipe! Exactly what I was looking for. A great way to conquer this dessert. Now I want to play around with it more to see what I can do. Maybe try a flavored pastry cream for the filling, and a white chocolate glaze… We’ll see!
One of the things I really liked about creating this dessert is the easy-going, down-to-earth look. Nothing to fancy, something that anyone can do. Don’t worry about making this cake look perfect – It’s not supposed to be!
Enjoy this yummy cake :)!
Boston Cream Pie
Sponge Cake filled with Vanilla Custard, drizzled with Chocolate Glaze
For Printable Recipe, Click here!
Makes: 9-inch, 3-layer Cake
2 cups Cake Flour
2 tsp. Baking Powder
1 ½ cups Sugar
8 Eggs, separated into whites and yolks
6 tbsp. Olive Oil
2 tsp. Pure Vanilla Extract
2 cups Milk
2 tbsp. Cornstarch
6 Egg Yolks
¾ cup Sugar
2 tsp. Pure Vanilla Extract
¼ cup Half and Half
2 tbsp. Corn Syrup
1 cup Chocolate, Chopped
To make the cake, preheat the oven to 350 degrees F. Line the bottom of 3 9-inch cake round pans with parchment paper. Do not oil and flour the pans.
In a medium bowl, combine the cake flour, baking powder, and ½ cup of the sugar. Set aside until needed.
In a small bowl, combine the egg yolks, olive oil, and vanilla. Set aside until needed as well.
In the bowl of a stand mixer, fitted with a whisk attachment, beat the egg whites until they become foamy. Slowly add the sugar and continue whipping until stiff peaks form.
Stir 1/3 of the whipped egg whites into the egg yolk mixture. Then carefully fold the egg yolk mixture back into the egg whites. In 3 additions, sift the dry ingredients over the egg white mixture, carefully folding in between each addition. Evenly divide the batter among the 3 prepared pans, smoothing the top of each cake.
Bake the cakes in the oven until a toothpick inserted in the middle comes out clean, about 20 minutes. Let the cakes cool completely in the pans.
While the cakes are cooling, make the vanilla custard. In a large, heatproof bowl, whisk together ¼ cup of the milk and cornstarch. Add the egg yolks and whisk to combine. Set aside, close to the stove, until needed.
In a medium-sized saucepan, combine the remaining 1 ¾ cups of milk and the sugar. Over medium heat, heat up the mixture until boiling, stirring ever so often. With a whisk ready in one hand, gradually whisk in the hot milk mixture into the egg yolk mixture, whisking constantly. Return this mixture to the saucepan and lower the heat. Bring the custard to a boil, whisking constantly. Remove from the heat and stir in the vanilla. Let the custard cool for 15 minutes and then transfer to a bowl. Cover the bowl in plastic wrap, pressing the wrap onto the surface of the custard. Allow to chill completely in the refrigerator.
To make the chocolate glaze, place the chopped chocolate in a medium-sized bowl. Set aside. Combine the half and half and corn syrup in a small saucepan. Over low heat, bring the mixture to a simmer, stirring ever so often. Remove the pan from the heat and pour over the chopped chocolate. Let stand for about 1 minute and then stir until completely smooth.
To assemble the cakes, remove the cakes from the pans. To remove, run a butter knife around the edges of the pan. Turn the pans over onto a clean surface and the cakes should fall right out. Place 1 cake, topside up, on a cake stand or plate. Scoop half of the custard mixture on top of the cake and smooth out until even. Top with another cake, topside up, and evenly spread the other half of the custard on top. Top with the last cake and pour all of the chocolate glaze. Smooth the top of the cake so some of the chocolate glaze falls off the side. Don’t worry if it doesn’t look perfect. Have fun with it!
Cut slices to serve, and Enjoy :)!
Recipe from Sky High: Irresistible Triple-Layer Cakes.