Cake Recipes

Boston Cream Cake

Boston Cream Cake

Although the name suggests otherwise, Boston cream cake consisting of two layers of sponge cake which are filled with a rich vanilla custard, while the whole thing is finished with a chocolate glaze, or in some cases, with sprinkled confectioners’ sugar.

It was named a pie because the first versions were baked in pie tins, which were more common than cake pans in the mid-19th century.

 

 

RECIPE INGREDIENTS

For the Custard:

3 large egg yolks

1/2 cup granulated sugar

2 tablespoons cornstarch

Pinch kosher salt

1 cup whole milk

1/4 cup heavy cream

1 tablespoon unsalted butter

1 teaspoon pure vanilla extract

 

For the Cake:

8 tablespoons unsalted butter, cut into pieces, plus more for the pan

1¾ cups all-purpose flour

1¾ teaspoons baking powder

¾ teaspoon kosher salt

¾cup/180 milliliters whole milk

3 large eggs, at room temperature

1 cup/200 grams granulated sugar

1 teaspoon pure vanilla extract

 

For the Glaze:

¼ cup heavy cream

4 ounces semisweet chocolate chips

1 teaspoon neutral oil, such as safflower

Pinch kosher salt

 

 

DIRECTIONS ON HOW TO PREPARE BOSTON CREAM CAKE

Making the custard: 

In a saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. 

In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly, just until it starts to thicken.

Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes. 

Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. 

Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.

READ ALSO:   Delicious Homemade Strawberry Cake

 

Preparing the cake: 

Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper.

Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.

In a small saucepan, bring the milk and butter to a simmer over medium heat. 

When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick for about 4 to 6 minutes. 

With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.

Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.

 

Assembling the cake: 

Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate.

Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.

 

Preparing the glaze: 

In a small saucepan, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. 

Whisk until smooth. Spread the glaze evenly over the top of the cake

 

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READ ALSO:   Black Forest Cake

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Boston Cream Cake

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the Custard:
  •  
  • 3 large egg yolks
  •  
  • 1/2 cup granulated sugar
  •  
  • 2 tablespoons cornstarch
  •  
  • Pinch kosher salt
  •  
  • 1 cup whole milk
  •  
  • 1/4 cup heavy cream
  •  
  • 1 tablespoon unsalted butter
  •  
  • 1 teaspoon pure vanilla extract
  •  
  •  
  •  
  •  
  • For the Cake:
  •  
  • 8 tablespoons unsalted butter, cut into pieces, plus more for the pan
  •  
  • 1¾ cups all-purpose flour
  •  
  • 1¾ teaspoons baking powder
  •  
  • ¾ teaspoon kosher salt
  •  
  • ¾cup/180 milliliters whole milk
  •  
  • 3 large eggs, at room temperature
  •  
  • 1 cup/200 grams granulated sugar
  •  
  • 1 teaspoon pure vanilla extract
  •  
  •  
  •  
  •  
  • For the Glaze:
  •  
  • ¼ cup heavy cream
  •  
  • 4 ounces semisweet chocolate chips
  •  
  • 1 teaspoon neutral oil, such as safflower
  •  
  • Pinch kosher salt

Instructions

Making the custard:

 

In a saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt.

 

In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly, just until it starts to thicken.

 

Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes.

 

Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula.

 

Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.

READ ALSO:   Delicious Red Velvet Cake 

 

 

 

 

Preparing the cake:

 

Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper.

 

Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.

 

In a small saucepan, bring the milk and butter to a simmer over medium heat.

 

When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick for about 4 to 6 minutes.

 

With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.

 

Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

 

Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.

 

 

 

 

Assembling the cake:

 

Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate.

 

Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.

 

 

 

 

Preparing the glaze:

 

In a small saucepan, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes.

 

Whisk until smooth. Spread the glaze evenly over the top of the cake

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