Boston Cream Pie
Yield: 12 servings
Sponge Cake - Source: Yankee Magazine
- 7 eggs
- 1-1/4 cups granulated sugar, divided
- 1 cup flour
- 2 tablespoons melted butter
Preheat oven to 350 degrees F. Separate eggs into two bowls. Divide sugar and add half to each bowl. Beat both mixtures very well, the whites until peaks form. Fold egg whites into yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour batter into 10-inch round greased cake pan. Bake about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.
Custard Pastry Cream
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- 5 egg yolks
- 2 tablespoon butter
- 1 teaspoon dark rum
In a saucepan, combine sugar and cornstarch. Gradually add milk, cream, and egg yolks; stirring well to combine. Cook and stir over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat. Blend in butter. Pour into a bowl and cover the surface with plastic wrap (to prevent crusting). Chill for 1 hour or longer if possible. When thoroughly chilled, whisk to smooth out and flavor with dark rum.
BOSTON CREAM PIE, CONT.
Poured and Whipped Chocolate Ganache - Made the Traditional Way
from Chocolate, by Nick Malgieri, HarperCollins, 1998.
1 cup heavy whipping cream
1 pound (16 ounces) semisweet or bittersweet chocolate, coarsely chopped
NOTE: Ganache can be made with just two ingredients: chocolate and cream. But, optional ingredients can be added in for flavor, richness and a smooth texture:
- 1/4 cup light corn syrup -- for light sweetening and smoothness
- 4 tablespoons (1/2 stick) unsalted butter, softened (for flavor and richness) - Butter that is too soft or melted will result in a creamy texture. To prepare it for mixing, let butter stand at room temperature until softened but still cool. Add the butter in chunks until combined during the mixing stages.
- 1 teaspoon instant espresso powder and 1 tablespoon Kahlúa or any liqueur or 2 teaspoons vanilla extract
1. Place chopped chocolate in a medium-sized, heat proof bowl. Make note that the hot cream will eventually be poured over it and must cover it entirely. If whipping later, I use my stand mixer bowl, which is perfect.
2. Pour cream into a medium saucepan under medium heat and bring to a boil. Remove from heat and pour over chocolate. Shake pan and allow to stand for about 2 minutes.
3. Stir with a whisk until smooth. If making a frosting with a velvety smooth texture, optionally, whisk in the room temperature butter chunks and corn syrup until smooth. Whisk in the espresso powder dissolved in lique
Assembly: Level Sponge Cake off at the top with a slicing knife and cut in half to make two layers. Spread Custard Pastry Cream over one layer, reserving a small amount of custard to spread on the sides to help almonds adhere. Top with second cake layer. Spread a thin layer of Chocolate Icing on top of cake. Using White Icing in a pastry bag (with a 1/8-inch tip), follow immediately with spiral lines starting from the center of the cake. Score white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coat of the remaining Custard Pastry Cream, and press on toasted almonds.
Click here to download the recipe
