Boston Cream Pie is not actually a pie, but a cake. This classic American dessert, originated from Boston, features two layers of sponge cake filled with thick vanilla custard and topped with a chocolate glaze. The cake is light and airy, the filling is cool and creamy, and the glaze adds a rich, sweet finish.
Ingredients
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1 cup granulated sugar
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5 tablespoons unsalted butter
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2 cups all-purpose flour
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1 cup milk
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4 large eggs
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1 tablespoon baking powder
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1 teaspoon vanilla extract
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1 pinch salt
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2 cups heavy cream
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1 cup semisweet chocolate chips
dessert
cake
American cuisine
Boston Cream Pie
dessert
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- short description
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Preheat oven to 350°F.
Prepare the cake batter.
Bake the cake.
Prepare the custard filling.
Assemble the cake.
Prepare the chocolate glaze.
Glaze the cake.
- detailed description
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Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large bowl, beat together sugar and butter until creamy. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking powder and salt; gradually add to butter mixture alternately with milk. Pour batter into prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Cool completely.
Spread custard between cake layers. Refrigerate for at least 1 hour.
In a microwave, melt chocolate chips with cream; stir until smooth. Cool slightly. Spread over top of cake, allowing some to drip down sides. Refrigerate for at least 30 minutes before serving.
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