Description
This delightful Boston Cream Pie is, like a hug in dessert form combining the goodness of a light and airy vanilla sponge cake with the comforting richness of smooth vanilla pastry cream. Topped off with a chocolate ganache that whispers messages with every mouthful this treat is more than just a recipe—it’s an opportunity to make memories spread joy and savor a slice of homey comfort. Ideal for those wanting to infuse their baking with love this dessert guarantees to be a heartwarming point, at any gathering.
Ingredients
Vanilla Sponge Cake:
2 large eggs, at room temperature
1 c cane sugar
½ c whole milk
5 tbsp unsalted butter
1 c + 2 tbsp all-purpose flour
1¼ tsp baking powder
¼ tsp kosher salt
2 tsp pure vanilla extract
Vanilla Pastry Cream:
6 egg yolks, at room temperature
2/3 c sugar
1/4 c cornstarch
1 tbsp pure vanilla extract
2 c whole milk
1 tbsp unsalted butter
Chocolate Ganache:
¼ c heavy whipping cream
4 oz bittersweet chocolate, finely chopped
Instructions
Vanilla Custard Filling:
Start by heating milk in a saucepan until it reaches a simmer and then remove from heat.
Whisk together egg yolks and sugar until they become light and fluffy then incorporate cornstarch.
Gradually pour the milk into the egg mixture before returning everything to the saucepan.
Cook over medium-high heat while whisking constantly until the mixture thickens. Remove from heat stir in butter and allow it to cool. Refrigerate.
Vanilla Sponge Cake:
Preheat your oven to 350°F (175°C). Prepare an 8-inch cake pan by lining it with parchment paper and greasing it.
Combine flour, baking powder and salt. In a bowl beat eggs and sugar until airy.
Warm up milk, with butter together. Slowly add ingredients into the egg mixture followed by the milk mixture and vanilla extract.
Pour the batter into the pan bake for 33 minutes then let it cool.
Assembling:
Slice the cooled cake into two layers.
Spread a layer of custard filling on the half of the cake leaving some space around the edges.
Place the layer on top of the filling. Chill for 2 hours.
Chocolate Ganache:
Heat cream, until steaming then pour over chopped chocolate. Let it sit for a while before stirring until smooth.
Pour ganache over the chilled cake ensuring that it spreads evenly to cover all edges.
Hope you savor the delicious Boston Cream Pie you made yourself!
Notes
To create a version of a Boston Cream Pie you can simply replace the regular flour in the sponge cake with a gluten-free flour blend that can be used in equal amounts. It’s important to pick a blend that holds xanthan gum. To maintain the cake’s desired texture. The cornstarch used in the pastry cream is naturally gluten-free so you won’t need to make any adjustments! Just make sure that the chocolate you use for the ganache is labeled as gluten-free to avoid any traces of gluten.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
