I
celebrated a milestone birthday last week. My birthday cake was a delicious
Boston Cream Pie. I found this recipe at Life, Love, and Sugar, and after a tiny bit of tweaking, I made my cake. There are three components to this dessert: the cake, the
cream filling, and the chocolate frosting. The recipe looks a little
complicated, but it’s not at all difficult and the result is scrumptious! I
hope you’ll give this recipe a try.
Ingredients:
For the
cake:
2 1/2 cups
all purpose flour
3
teaspoons baking powder
3/4 teaspoon
salt
3/4 cup
butter, softened
3
tablespoons vegetable oil
1 1/2 cups
sugar
1
tablespoon vanilla extract
4 large
eggs, room temperature
1 1/4 cups
milk
1.
Preheat
oven 350° F. Spray two 9-inch round cake pans with baking spray, line bottoms
with parchment paper.
2.
Stir
together the flour, baking powder, and salt in a bowl and set aside.
3.
In
the bowl of electric mixer, cream together the butter, oil, and sugar until
light and fluffy, about 4-5 minutes.
4.
Add
the vanilla and mix to combine. Add eggs one at a time and beat on medium speed
until well incorporated. Scrape down the bowl and beater to ensure all
ingredients are combined.
5.
With
the mixer on low speed, add half of the flour mixture, then add the milk. Add
the remaining flour mixture and beat on medium speed only until flour is
incorporated, stopping to scrape down the sides as needed. Over beating at this
stage results in a cake that is dense and tough rather than light and fluffy.
6.
Divide
the batter evenly in the pans and bake 23-26 minutes, or until a toothpick
inserted in the center comes out clean. (While cakes are baking, make the cream
filling.)
7.
Remove
cakes from the oven. Allow to cool in pans for 5 to 8 minutes. Then turn out
cakes onto racks to cool completely.
For the
cream filling:
3/4 cup
sugar
4
tablespoons cornstarch
2 cups
milk
4 egg
yolks
2
tablespoons butter
2
teaspoons vanilla extract
1.
In
a medium size saucepan, mix together the sugar and cornstarch. Add the milk and
stir to combine. Cook over medium heat, stirring constantly, until mixture
boils and thickens. Turn down the heat and simmer for a couple of minutes.
Remove from heat.
2.
Place
egg yolks in a medium size bowl and whisk until smooth. Temper the yolks by
adding a small ladleful of hot, thickened milk mixture to the yolks and whisk
briskly. Add another ladleful of the milk mixture to the yolks and whisk again.
Then add the tempered yolk mixture to the pot of cream filling and whisk
together. Place pot back on the heat and simmer, whisking constantly, for 2
minutes. Remove from heat.
3.
Add
butter and vanilla, stirring to combine. Pour cream filling into a bowl, cover
with cling film, placing the plastic directly on the surface to prevent a skin
from forming. Place in the refrigerator to cool.
For the
chocolate topping:
1 cup
semi-sweet chocolate chips
2
tablespoons white corn syrup
1/2 cup
heavy cream
1.
Place
chocolate chips and corn syrup in a small bowl.
2.
Heat
the cream in a small saucepan until just at the simmering point.
3.
Pour
hot cream over the chips and allow to sit for 3 minutes, then stir the
chocolate until smooth and silky.
Assemble
the Boston Cream Pie by placing one layer of the cooled cake on a cake plate.
Spread the cream filling on the cake layer. Top the cream filling with the
second cake layer. Pour the chocolate sauce over the top of the cake, allowing
the sauce to drizzle over the sides. Refrigerate until ready to serve. Cake is
best eaten the day it is baked but can be kept, covered, in the refrigerator
for up to 3 days.
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