Cream Cake Boston

Boston Cream Cake – A detailed recipe for cooking. Share с друзьями: Photo of the dish: Кана Окада Time:2 hours Difficulty: medium Servings: 8 – one 0 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cake:

• 1 1/4 Art. premium wheat flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 4 large eggs, room temperature
• 1 tbsp. Sahara
• 1/2 tbsp. whole milk
• 1/3 Art. vegetable oil
• 1.5 tsp vanilla extract

For cream:

• 1.5 tbsp. whole milk
• 2 tsp vanilla extract
• 2 large eggs and 4 egg yolks
• 1/2 tbsp. Sahara
• 1/4 Art. corn starch
• A pinch of salt

For chocolate glaze:

• 120 gr. finely chopped chocolate
• 1/2 tbsp. fat cream
• 1 tsp vanilla extract
• A pinch of salt

Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, starch, chocolate, cream, cream

Recipe preparation:

1. Preheat the oven to 180 ° C. Grease with butter round baking dish with a diameter of 23 cm. Then lay in the mold grease parchment paper and grease again.
2. Cook cakes: sift flour into a large bowl, baking powder and salt. Beat with a mixer at high speed eggs with sugar until the mass triples, approximately 15 minutes. Add the resulting egg mass to a bowl with flour and mix with a rubber spatula.
3. Add milk, vegetable oil and vanilla to the bowl with the dough, beat with a mixer until smooth. Pour batter into prepared form and put in the oven. Bake cake, 25 – 30 min., check readiness, punctures with a toothpick in the center, she must be clean. Remove the cake pan from the oven and leave on 10 min., Cool. Then remove the cake from the mold and completely cool.
4. Prepare the cream: heat, but do not bring to a boil, in pan at medium temperature milk and vanilla extract. Beat in a large bowl eggs and egg yolks with sugar, until white and lush consistency. Add corn starch and salt, beat until homogeneous consistency. Continuing to whisk, pour in gradually warm milk.
5. Pour the egg mass into a saucepan and cook over low heat, do not stirring continuously with a whisk, until thick, 10 – 15 minutes. Strain cream through a sieve, then cool a little, cover with a film and put in a cold place for 2 hours
6. Cut the cake layer lengthwise into two parts. Put on the bottom dish half the cake and spread with cream, then cover with the top half.
7. Prepare the icing: melt the chocolate in a water bath, cream, vanilla and salt. Cool the icing for 5 minutes, then pour the cake and smooth with a spatula. Put the cake in a cold place and cool for 30 minutes.