BOSTON
CREAM PIE
| ULTIMATE RECIPE
Boston Cream Pie Cake – This cake is full of butter fragrant, super delicious with the custard cream and some chocolate glaze. Overall not too sweet, just nice. For those who love my butter cake will definitely love this one as well. Best in any occasion or parties or dinners. You may leave this cake in room temp the whole day for display or consume. Just refrigerate at the end of the day for storage and longer shelf life. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
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Ingredients:
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Custard Cream
2 large egg yolks
50g [¼ cup] fine sugar
30g [¼ cup] plain flour
160g [â…” cup] whole milk
15g [1 tbsp] butter
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Butter Sponge Cake
I used two 7-inch round pans (you can also use just one pan and slice the cake into 2 sheets)
115g [½ cup] unsalted butter
150g [¾ cup] fine sugar
4 eggs (I used medium, but if you have large is also fine)
1 tsp vanilla extract
¼ tsp salt
185g [1½ cup] self-raising flour ***
40g [2½ tbsp] whole milk
*** Substitute for self-raising flour:
185g [1½ cup] all-purpose flour
½ tsp baking powder
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Chocolate Glaze
80g [½ cup] dark chocolate
40g [2½ tbsp] whole milk
Instructions:
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Custard Cream
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In a bowl, add the yolks, sugar and flour. Some partial of the milk, 2-3 tbsp, and mix it until combined.
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In a milk pot, add the balance of the milk and butter. Heat the milk just until it is hot, not boiling.
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Gently add the hot milk into the egg mixture. Mix as you're adding the milk. Mix until well combined.
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Pour the mixture back into milk pot. Cook on medium heat until the custard is thickened. Constantly stir while cooking. Keep an eye at all time as the mixture will thickened up very quickly at a point.
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Strain the custard. Cover with cling film touching the surface of the custard to prevent formation of skin. Refrigerate for at least 3 hours or overnight.
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Butter Sponge Cake
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In a large mixing bowl, add the butter (softened) and sugar. Mix on high speed until creamy, fluffy and pale.
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Add in the eggs, one at a time. Mix on medium speed, until combined. Repeat for the other eggs.
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Add in vanilla and salt, mix until combined.
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Sift in the flour in two batches. Fold in until combined, do not over mix.
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Add in the milk and fold until combined.
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Divide the batter into two 7-inch pans, greased and lined with parchment paper on the base. ***
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Bake in preheated oven at 160°C/320°F for 40-45 minutes. ***
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Let the cake cool completely before assembling.
***You can also bake the cake in one pan at 160°C/320°F for 55 minutes. Then slice into 2 sheets.
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Chocolate Glaze
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In a bowl, add the chocolate and milk.
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Microwave for 20-30 seconds or until melting stage. Do not over heat.
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Pour over the top of the cake. Gently push the glaze towards the edge and let it drip.
