Boston Cream Pie

  • Dessert
  • 6 Servings
  • 2Spicy
  • 2 Hrs, 30 MinsCook Time
  • Cuisine : Others
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This is a delicious cake that is filled with a vanilla custard or cream filling and frosted with a glossy chocolate topping.


Ingredients

Cookwares

Step By Step Method

  • STEP I: Vanilla Sponge Cake
    1. Grease and line a (6 inch) round cake tin & Preheat the oven to 160 C / 320 F
    2. Sift the flour & custard powder twice (this is just to catch lumps & incorporate air into the flour to make the texture spongy)
    3. Cream the curd and sugar together until sugar dissolves. (I used powdered sugar. If you’re using granulated, you’ll have to beat longer)
    4. Add the baking powder, baking soda, salt, mix & set aside for 5 minutes.
    5. You’ll find bubbles starting to form on the yogurt mixture.
    6. Then add the oil and vanilla & mix well.
    7. Add the flour mix in batches making sure the flour is well incorporated into the wet mix. Make a smooth batter.
    8. OPTION ONE: Bake the cake, cut it in half.
    9. OPTION TWO: Divide the batter and make two perfect cakes.
    10. Bake for 20 minutes or until the cake is completely cooked through.
    11. Let both the layers cool completely.
    STEP II: Crème Pâtissière (Vanilla Cream)
    1. ***You can make your own version of the vanilla cream or custard. Here’s what I used to make an Eggless Creme Patissiere -
    2. Add custard powder (or cornflour / all purpose flour) to a bit of milk & mix it well
    3. Bring the rest of the milk to a boil
    4. Add the custard powder + milk mixture slowly
    5. Constantly keep stirring the mixture.
    6. Keep stirring until it thickens and coats the back of the spoon
    7. Strain it to avoid lumps & let it cool to room temperature
    8. Take butter at room temperature (it should be soft)
    9. Add powdered sugar to it
    10. Beat well to form a creamy mixture
    11. Add the cooled custard & a drop of vanilla essence to the creamed butter
    12. Mix gently, making sure everything is well combined
    13. Set to chill until use (not freezer)
    STEP III: Chocolate Topping
    1. You can use ANY chocolate frosting of your choice. It could be a ganache, butter cream or even store bought chocolate sauce!
    2. For the ganache, bring the cream upto a boil
    3. Add it to a bowl of chopped chocolate
    4. Let that sit without disturbing it for 2-3 minutes
    5. Then whisk it well to form a smooth sauce
    STEP IV: Assembling the PIE
    1. To the lower layer of the cake, add the Vanilla Cream as prepared in STEP II. Add to the middle, leaving at least 2-3 inches on the side
    2. Place the top layer on the cream and gently press
    3. Pour the chocolate topping all over
    4. Let it drip to the sides
    5. Slice & serve!
    IMPORTANT NOTE:
    1. Do not over beat the butter while making the cream. It will split. Just beat enough to make it creamy