Boston Cream Pie

Despite its name, Boston Cream Pie is actually a cake and not a pie. It was named after the city of Boston, where it was first created.

This is non vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Boston Cream Pie

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 55 mins

Servings: 8 Calories: 3360

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Cake flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Whole milk
• 1 cup Heavy cream
• 2 tablespoon Cornstarch
• 4 Egg yolks
• 0.5 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 4 ounces Semi-sweet chocolate
• 2 tablespoon Unsalted butter

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
8. To make the pastry cream, whisk together the heavy cream and cornstarch in a saucepan. In a separate bowl, whisk together the egg yolks and sugar until well combined.
9. Heat the cream mixture over medium heat until it begins to simmer. Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly.
10. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, whisking constantly, until the mixture thickens.
11. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate until chilled.
12. Once the cakes and pastry cream are completely cooled, spread the pastry cream over one of the cake layers. Place the second cake layer on top.
13. To make the chocolate glaze, melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until smooth.
14. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
15. Refrigerate the cake for at least 1 hour to allow the glaze to set.
16. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 45g15%

Sugars 28g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.