‘Boston Cream Pie’ (or should I say cake) … this dessert is actually a cake but it is called a pie just due to the fact that back in the day when this recipe was developed cakes were actually baked in pie tins. It is an amazing combination of airy sponge cake, generous amount of silky pastry cream and chocolate glaze.
If you want to bake a simple yet elegant cake for a special occasion like a birthday or anniversary with minimum time and mess in the kitchen this is your cake. The best part is that you can prepare the pastry cream ahead of time (1 to 2 days) and store it in the fridge. With very basic ingredients and less effort you can make this amazing treat for you family and friends.
I baked this cake for my husband’s birthday last week. As I had the pastry cream already sitting in my fridge it hardly took me 40 minutes (Including Baking time) to bake him his birthday cake. He loved it and to be honest it was hard to stop at one piece.
There are three parts to this recipe. We will start with the pastry cream followed by the cake and then the chocolate glaze.
Pastry Cream for Boston Cream Pie
- 1/4 cup sugar
- 3 large egg yolks
- 2 tablespoon all purpose flour
- 2 tablespoon constarch/cornflour
- 1 1/4 cup milk
- 1 teaspoon pure vanilla essence
- In a heat proof bowl mix the egg yolks and sugar together.
- Sift the cornflour and flour together and then add it into the egg mixture and mix until you get a smooth paste.
- In a saucepan heat the milk until just boiled. Pour the milk very slowly into the egg mixture whisking constantly to avoid curdling of the eggs. whisking constantly is very important (if you feel that some of your eggs have curdled don’t worry you can strain the mixture to get rid of lumps).
- Now when you have a smooth mixture pour it into the saucepan and return to heat. whisking constantly cook the mixture for 2 to 3 minutes of medium to low heat. This will allow the flour and cornflour to thicken the pastry cream to a spreadable consistency.
- When the pastry cream is thick enough take of heat and transfer it to a clean bowl to avoid further cooking from the hot sauce pan. Stir in the vanilla essence and allow it to cool.
Sponge Cake for Boston Cream Pie
- 5 large eggs
- 3/4 cup sugar (divided)
- 1/2 teaspoon pure vanilla essence
- 3/4 cup cake flour
- 1 teaspoon (leveled) baking powder
- 1/4 teaspoon salt
- 3 tablespoon milk
- 2 tablespoon unsalted butter
- Preheat oven to 350 F or 180 C and butter and line two 8 inch cake pans with parchment paper.
- While the eggs are cold separate 3 eggs placing the egg yolks and whites in different bowls.
- Add the remaining 2 whole eggs to the egg yolks and cover to bring it to room temperature.
- While the eggs are coming down to the room temperature mix flour, baking powder and salt in a bowl and whisk it to get rid of any lumps. Keep aside.
- In a bowl or a cup heat up the milk and butter together in the microwave until the butter has melted. Keep aside.
- Now in a mixing bowl beat the egg yolks and whole eggs with 1/2 cup of sugar until light and fluffy (it will take you about 3 to 5 minutes). Beat in the vanilla essence. and keep aside.
- In a separate clean bowl whisk the egg whites and the remaining sugar (1/4 cup) until soft peaks. (5 minutes)
- Once the whites are done gradually add them into the egg mixture and gently fold them together. You don’t have to be perfect if you see the white strikes in the mixture don’t worry about it. Make sure you are gentle and you don’t deflate the batter.
- Now add in the flour mixture little by little (probably in 3 to 4 additions) to the batter and gently fold together.
- at the end add the milk and butter mixture into the batter and fold gently until mixed.
- Now divide the batter evenly into the two prepared cake pans and bake for 15 to 18 minutes or until if a tooth pick inserted comes out clean.
- Once baked let it stand for 10 minutes before taking out of the pans and allow to cool on the wire rack.
Chocolate Glaze for Boston Cream Pie
- 4 oz semi sweet chocolate
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- chop up the chocolate into small pieces in a heat proof bowl.
- in a sauce pan or in the microwave bring the cream and butter to a boil.
- now pour the cream mixture over the chocolate and mix until the chocolate dissolves and you get a smooth chocolate glaze. Let it cool to spreadable consistency.
Place one cake on a serving platter and pour the pastry cream on top of it. Place the other cake on top of the pastry cream. Now pour the chocolate glaze onto the center of the cake and with the back of the spoon spread it all over. Allow the glaze to drip on the sides of the cake.