Great American Boston Cream Pie/Cake
Submitted by barneyheidi
Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.
YIELD
8 servingsPREP
45 minCOOK
25 minREADY
180 minBoston cream pie is actually a cake (it always has been), and this version builds every layer from scratch. A separated-egg sponge cake gets split horizontally, filled with a rich vanilla pastry cream, and capped with a poured chocolate ganache glaze that drips down the sides.
The sponge uses a technique where yolks beaten with half the sugar get folded into whites beaten stiff with the remaining half. This creates an incredibly light, tender cake with no butter or oil in the batter. Cake flour sifted over the top and folded in gently is what keeps it delicate. Overmixing here collapses all the air you just whipped in.
The pastry cream filling is a proper custard: sugar, flour, milk, egg yolks, and vanilla brought to a boil and whisked constantly for one minute until thick. Straining it through a fine sieve guarantees a silky, lump-free filling. Pressing plastic wrap directly onto the surface prevents a skin from forming while it chills.
The chocolate glaze is sugar, corn syrup, and water brought to a boil, poured over chopped semi-sweet chocolate, and whisked smooth. Poured over the assembled cake, it sets into a glossy, firm shell.
Kitchen Tips
- Use clean, dry beaters for the egg whites. Any trace of grease prevents stiff peaks
- Fold the flour into the egg mixture gently. Aggressive mixing deflates the sponge
- Strain the pastry cream through a fine sieve while hot. This catches any cooked egg bits
- Let the glaze cool slightly before pouring so it flows slowly and drips elegantly down the sides
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease 9 inch round cake pan and line with waxed paper.
FOR CAKE: Beat together egg yolks and vanilla at medium speed until blended.
Beat in half of the sugar until very thick and pale.
Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form.
Gradually beat in remaining sugar until stiff, but not dry peaks form.
Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently.
Do not overmix. Pour batter in prepared pan.
Bake cake until top springs back when lightly pressed, about 25 min.
Loosen cake by running a metal spatula around sides of pan.
Invert cake onto wire rack.
Remove pan, leaving waxed paper on cake.
Turn cake right side up.
Cool completely on rack.
FOR FILLING: Mix together sugar and flour in saucepan.
Gradually whisk in milk, then egg yolks, vanilla and salt.
Bring to a boil over medium heat; boil for 1 min, whisking constantly.
Strain through a fine sieve into a bowl.
Press plastic wrap on the surface.
Chill for 30 min.
Using a serrated knife, cut cake horizontally in half.
Carefully remove waxed paper.
Place bottom layer on serving plate.
Spread evenly with filling.
Top with remaining cake layer.
FOR GLAZE: Bring sugar, corn syrup and water to a boil over low heat.
Stir constantly until sugar is dissolved.
Remove from heat.
Add chocolate; let stand for 1 minute.
Whisk until smooth.
Gradually pour glaze over cake, allowing it to drip down the sides.
Let stand until glaze sets.
Be sure to store this cream piecake in the refrigerator.
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