Boston Cream Pie

By FoodPornDirector

Ingredients

• Cake:
• 1/2 cup cake flour, sifted
• 1/4 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbs milk
• 2 tbs butter
• 1/2 tsp vanilla extract
• 5 eggs, room temp
• 1/4 cup sugar
• 1 recipe pastry cream
• Glaze:
• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 oz semisweet chocolate
• 1/2 tsp vanilla extract

Details

Servings 8

Preparation

Step 1

Cake:
Preheat oven to 350 and grease two cake pans. Whisk flours, baking powder and salt together. Heat milk and butter in a saucepan over low heat until the butter melts. Remove from heat, add vanilla, cover and keep warm.

Separate 3 of the eggs, placing the whites in a mixer bowl. Beat the 3 whites at low speed until foamy. Increase the mixer speed to medium and gradually add 6 tbs of sugar. Continue to beat to soft peaks. Transfer to a bowl.

Beat remaining two whole eggs with remaining 6 tbs of sugar until eggs are thick and pale ow in color. Add to beaten egg whites.

Sprinkle flour mixture over the egg mixture, and gently fold 12 times with rubber spatula. Make a well on one side of the bowl and pour milk mixture, and continue folding until there are no traces of flour and is evenly mixed.

Pour batter into prepared pans and bake until light brown, about 16 min.

Glaze:
Bring cream to full simmer, take of heat and add chocolate. Mix until combined and add corn syrup and vanilla. Continue to mix until smooth and let cool. Once the chocolate starts to mound when drizzled, it is ready for spreading.

Assemble cake with filing in middle and chill in refrigerator so filling sets. When ready, glaze sides of cake first to help set the filling. Then pour glaze over top and sweep so it drizzles over cake.