Boston Cream Pie is essentially a two-piece cake sponge cakes layered with custard and drenched in chocolate with icing. And it’s called a pie, because in those days when it was invented, cake cakes were baked in the same forms as pies. The cake is very light and tasty thanks in part to custard patissiere. From regular english custard it is distinguished by the presence of corn starch. So cream becomes more dense and mouth-watering – you lick your fingers! And the whole the composition of the cake is the perfect combination of its components into a single нежный вкус. 
Time: 1 hour. 40 min Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- 1 tbsp. Sahara
- 3/4 Art. flour for cakes
- 0.5 tbsp. premium flour
- 1 and 1/4 tsp baking powder
- 1/4 tsp salt
- 0.5 tbsp. sliced cold butter
- 2 large eggs
- 0.5 tbsp. milk
- 2 tsp vanilla extract
Cream layer
- 0.5 tbsp. whipping cream
- 0.5 tbsp. milk
- Half a vanilla pod or 1.5 tsp. vanilla paste
- 3 large egg yolks
- 3 tbsp. l Sahara
- 1.5 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter
Chocolate coating
- 0.5 tbsp. whipping cream
- 120 gr. dark chocolate chopped
- 1 tbsp. l vegetable oil
- 1 tbsp. l corn syrup
Recipes with similar ingredients: premium flour, chocolate dark, eggs, milk, cream, corn syrup, vanilla paste, starch
Recipe preparation:
- Preheat the oven to 160 ° C. Oil cake mold 22 cm in diameter. Cover the bottom of the mold with parchment paper and sprinkle its walls with flour, brushing off the excess.
- Sift sugar, flour, baking powder and salt into a large bowl or bowl of a stationary mixer with a nozzle with a spatula. Knead with a knife butter, so that the flour acquires the texture of large crumbs.
- In a separate bowl, beat eggs, milk, and vanilla. Overfill flour mixture and beat at a low speed mixer to mix, and then increase the speed of the mixer to medium and beat, until the dough is pale and thick, 3-5 minutes.
- Pour the dough into the prepared form and knock the form on the table so that large air bubbles come out. Bake cakes about 35 minutes until the tester inserted in the center of the cake comes out clean. Cool the cake in shape for 30 minutes, then lay out it so that it cools completely.
- Cook the custard while the cake is baked: in in a small saucepan, heat the cream and milk with seeds, scraped from the vanilla pod (or with vanilla paste) until the mixture will not begin to boil. Beat egg yolks with sugar and starch and prepare in a separate bowl butter with over with a sieve. Slowly pour the hot cream into the egg mixture, whisking, then return the whole mixture back to the pan, constantly whisking on medium heat, until the mixture becomes glossy and thick, 2-3 minutes. Pour it through a sieve into the butter immediately, stirring to the oil has melted. Put a piece of cling film directly on custard surface, cool to room temperature, and then refrigerate until the cake is assembled.
- Prepare the chocolate coating while the filling cools down: bring the cream to a boil and fill them with chopped chocolate. Mix gently until the chocolate has completely melted, then add vegetable oil and corn syrup. Before using, cool to room temperature.
- Cut the cooled cake horizontally in half and place the bottom layer on the dish. Apply cream filling evenly on it and put another cake on top. Pour on top the cake that has cooled (but that’s it still liquid) with chocolate icing and distribute it so that it uniformly covered only the top of the cake. Put the cake in refrigerator until ready to serve. The cake can be stored in refrigerator for 2 days.
