I love custard cakes, and Boston Cream Pie or Boston Cream Cakes is one of my favorite Custard Cake, along with my Magic Custard Cake. There is something about Custard that I love when used in pastries and desserts.
Some posts call it Boston Cream Pie, I call it Boston Cream Cake. A little bit of trivia, I read that it was called a Pie because people used to make this using a pie tins as they did not own a cake pan.
But really, who cares? I love this regardless if it’s a cake or a pie, doesn’t matter where you bake it. It’s just the name. What’s important is what’s inside and outside. Before we go to what is inside Boston Cream Cake, let us talk about the cake it self. The cake is a soft and fluffy Vanilla Sponge Cake, just like Chiffon Cake. The cake is very light and airy, and I guarantee you, 1 slice will not be enough.
Now we can talk about the inside and outside of Boston Cream. So what is inside this cake? Pastry Cream. Silky smooth , creamy Pastry Cream or Custard Cream. This too is homemade, I made my own Pastry Cream which I had also posted in my website. The inside is not the only one that is exciting about this cake, the top of the cake is the best treat for me. It is covered with Pastry Cream (again) and Chocolate Ganache! I recommend that you do not skip the Pastry Cream layer before adding Dark Chocolate Ganache.
The combination of these 2 is what made it fantastic. Every bite literally melts in your mouth. I cannot stop eating it! You have to make this cake and see and taste for yourself. I will not keep you waiting so that you can start planning this for your next baking activity. Let’s get started!
- 5 large egg
- 3/4 cup (150 grams) granulated white sugar, divided (1/2 cup for egg yolk mixture and 1/4 cup for egg white mixture)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (60 grams) plain cake flour (not self-rising) – sifted
- 1/4 cup (35 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons milk
- 2 tablespoons (28 grams) unsalted butter
- Pastry Cream or Mousseline Cream
- Chocolate Ganache
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two-8 inch (23 cm) round cake pans with parchment paper.
- While the eggs are still cold separate three of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes).
- Meanwhile, in a bowl whisk together the flours, baking powder, and salt.
- Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm. You can also microwave the milk and butter for 15 seconds or until fully melted.
- In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the 2 whole eggs and 3 egg yolks and 1/2 cup (100 grams) of sugar on high-speed until they are thick and fluffy (3-5 minutes) (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.
- In a clean bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites at low-speed until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in.
- Make a well in the center of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Divide the batter evenly between the two pans and bake for about 18 – 20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
- Put Pastry Cream in between 2 cakes. If you baked your cake into a single pan (like what I did) , cut the cake into half then put Pastry Cream in the center of the first half of the cake and cover with the other piece of the cake.
- Put Pastry Cream on top of the second piece of the cake.
- Chill the cake for 30 minutes – 1 hour.
- Prepare Chocolate Ganache. In my recipe, I used 2 batch of Chocolate Ganache ( 1/2 cup chocolate chips).
- Pour Chocolate Ganache on top of the cake.
Makes 8 servings
Feel free to share this recipe and let’s get the community baking!♥
Recipe Adapted from: Joy of Baking