Boston Cream Pie (Light Sort of)
Despite its name, Boston Cream Pie is actually a cake, not a pie.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Boston Cream Pie (Light Sort of)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large 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.
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Gradually mix in the dry ingredients alternating with the milk, beginning and ending with the dry ingredients.
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Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
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Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a saucepan, whisk together the cornstarch, milk, egg yolks, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter and vanilla extract.
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Place one cake layer on a serving plate. Spread the custard filling evenly over the top. Top with the second cake layer.
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In a microwave-safe bowl, melt the chocolate and heavy cream together in 30-second intervals, stirring until smooth. Pour the ganache over the top of the cake, allowing it to drip down the sides.
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Refrigerate the cake for at least 1 hour before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 36g12%
- Sugars 22g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
