Boston Cream Pie
I happen to love Boston Cream Cake. I must admit I never
made one before, and was excited to do so. I don't know what took me so long this
cake is delicious!!!! I got the recipe from Country Living. I did have
to modify the Chocolate Glaze it was too runny. I highly recommend this cake if
you are a Boston Cream Lover!
Recipe from Country Living
Ingredients for Cake:
All ingredients should be at room temperature
1 stick
butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 ½ teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
.1/2 cup milk
Directions for Cake:
1. Heat oven to 350 degrees F.
Line the bottom of an 8-inch round cake pan with parchment paper. Butter and
flour the pan. Beat the butter and sugar together at medium-high speed until
fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
2. Stir the cake flour, baking powder, and salt together
using a whisk. Reduce
mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds
and alternating with the milk. Beat until the batter is smooth.
3. Transfer to the prepared pan and bake on the center shelf
of the oven until the the cake tests clean when a skewer is inserted into the center,
35 to 40 minutes. Cool completely on a
wire rack.
4. To assemble, split the unmolded cake using a long
serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake
and place the top layer over the pudding. I ran a spatula
around the cake to smooth out the oozing vanilla pudding. Pour Chocolate Glaze
over the cake, allowing it to drip down the sides of the cake if desired. I
personally like it the way I did it in the pic above.
Vanilla Bean Pudding for Filling
Ingredients for Pudding
3/4 cup milk
1cup
cream
1vanilla
bean
3 egg yolks
2 tablespoon cornstarch
1/2 cup
sugar
1/4 teaspoon salt
1/2 teaspoon
vanilla extract
11/2 teaspoon
butter
Directions for Pudding
1. Heat the milk,
cream, and vanilla bean (with the seeds scraped into the milk) until just
simmering in a heavy-bottomed medium pot. Whisk the
yolks, cornstarch, sugar, and salt together and stream the hot milk mixture,
while whisking continuously, into the eggs. Return to the pan and cook, while
whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and discard
vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against
the surface to cover. Chill very well.
Chocolate Glaze for Boston Cream Pie
I recommend some modifications of the glaze: The Country
Living recipe was too runny even after cool down. There is about a 1/2 cup
left over, which I did not mind, I could use it on top of ice cream.
Ingredients for chocolate glaze
1/2 cup
heavy cream (I would use 1/3
cup)
4 ounces chopped dark chocolate (You might have to add a little more to get a slightly thicker consistency)
1 tablespoon
unsalted butter
3 tablespoon corn syrup (I would use 1 T.)
•
Directions for Chocolate Glaze
1. Heat cream to a
boil and pour into a medium-size heatproof bowl filled with the chocolate, butter,
and corn syrup. Let sit for 1minute and stir until
smooth. Let cool to thicken slightly before glazing cake.
