The Boston cream pie is best served cold as a dessert. This fluffy sponge cake with smooth custard in-between and topped with a luscious dark chocolate ganache is sure to leave you addicted! Slice the cake and serve it after a great meal. I’m sure you’ll never be able to stop eating it!ingredients
for the vanilla custard
- 2 pc(s)yolks
- 25 gramcastor sugar
- 13 gramcornstarch
- 0.5 tspvanilla extract
- 160 mlmilk
- 8 gramunsalted butter
for the sponge cake
- 45 grambeaten eggs
- 70 gramcastor sugar
- 72 mlmilk
- 42 gramunsalted butter
- 75 gramall-purpose flour
- 9 gramcornstarch
- 0.75 tspbaking powder
- 0.13 tspsalt
- 1 tspvanilla extract
for the ganache topping
- 36 gramheavy cream
- 68 gramdark chocolate couverture
for extras
- 5 gramunsalted butter(as needed, for greasing, in room temperature)
- 10 gramflour(as needed, for greasing)
instructions
Making the vanilla custard
- In a saucepan, add milk and vanilla extract and place them on a stove. Turn the heat on to medium until simmer. Turn the heat off.
- In a bowl, combine yolks and castor sugar. Mix well with a whisk until homogenous.
- In the bowl of the yolk mixture, add the cornstarch and mix again until there are no lumps.
- Gradually add the hot milk to the yolk mixture and keep whisking while adding it in. Mix until well combined.
- Transfer back to the saucepan and turn the heat to low. Keep mixing with a whisk or a spatula until it starts to thicken in consistency.
- Turn the heat off and transfer to a bowl. Add the unsalted butter (for the custard) and mix until fully incorporated.
- Take some cling wrap and cover the top of the custard with it. Make sure it touches the custard so that it doesn’t form a skin on top.
- Let the custard cool down at room temperature for at least 30 minutes.
- Chill it in the fridge for 1 hour or until completely cold
Make the sponge cake
- Preheat the oven to 175 C.
- Melt the unsalted butter in the microwave at 800 watts for 30 seconds.
- Combine the melted butter and milk and mix well. Set it aside.
- Take some unsalted butter (for greasing) and brush along the insides of the cake pan with it. Now add some flour and roll it all round the pan, making sure all the insides are dusted with flour.
- In a bowl, combine all-purpose flour, cornstarch, baking powder and salt. Whisk until fully incorporated and set aside. These will be your dry ingredients.
- In a separate bowl, add your beaten eggs and castor sugar. Whisk with an electric mixer until pale and fluffy.
- Now sift in the dry ingredients and whisk manually until fully combined.
- Add the melted butter (for the sponge - from step 11), vanilla extract and milk mixture and mix slowly until fully incorporated.
- Pour the cake batter into the cake pan. Tap the bottom of the pan lightly to release all the air bubbles.
- Bake the cake for 30 mins. or until a toothpick comes out clean when inserted.
- Let the cake cool completely at room temperature for 30 mins.
- Take the cake out of the pan and slice the cake in half.
Assemble the cake
- Take a spatula and mix the cold vanilla custard to loosen it.
- Prepare a piping bag and add the vanilla custard.
- Pipe out the vanilla custard to one slice of the cake. Stack the other slice of cake on top.
- To set the cake, place it on a plate and wrap it with cling wrap. Chill in the fridge overnight to let the cake set completely.
Make the ganache
- Heat up the heavy cream in the microwave at 800 watts for 20 seconds.
- Pour the hot heavy cream into a bowl of dark chocolate couverture.
- With a spatula, mix everything together until smooth.
- Cool the ganache for 15 mins. at room temperature.
- Take the cake out of the fridge and spread the ganache on top.
- Now slice the cake and enjoy!
cake/sweets
dessert
cake
custard
pie snack
pie
sponge cake
ganache
