When is a pie not a pie? When it’s Boston Cream Pie! Ever since Geni at Sweet & Crumby posted this recipe I’ve been wanting to make it. During the process I’ve discovered that I LOVE custard. Making the custard filling for this cake was the thing I was most nervous about. Fortunately it came together perfectly and I’m now searching for reasons to cook custard again. The cake was great and the kids were so excited to try it but the chocolate I used was a little strong so they were a little put off.
Boston Cream Pie
(adapted from Sweet & Crumby)
For the cake:
- 1 cup plus 2 Tbsp sifted cake flour
- 2/3 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup cooking oil
- 2 egg yolks
- 1 tsp vanilla
- 2 egg whites
- 1/4 tsp cream of tartar
For the custard filling:
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 2 tsp vanilla
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 Tbsp unsalted butter
For the chocolate ganache topping:
- 1 cup heavy cream, boiling
- 8 ounces semisweet chocolate
Make the Cake: Preheat oven to 350 degrees. Prepare a 9-inch cake pan by cutting a circle of parchment paper by tracing the bottom of the cake pan. Then butter the pan, place the parchment paper on top of the greased pan, and then butter the parchment paper as well. Flour the entire pan and knock the pan upside down over the sink to remove excess flour. Set the prepared pan aside.
In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional minute on medium speed and set aside. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
Pour the egg yolk mixture over the egg white mixture and fold in.
Gently pour the batter into the prepared cake pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Make the Custard Filling: In a medium saucepan, heat the milk and vanilla to a boil over medium heat. Immediately turn off the heat and set aside for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Make the Chocolate Ganache Topping: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the custard filling. (Don’t worry that you have extra custard. Just eat it.) Top with second cake layer.
Spread chocolate ganache over the top of the cake. Store in refrigerator.
Now that I’m plotting to make more custard I need lots of good recipes that use all the extra egg whites I’m going to have. Don’t throw out the extra egg whites. I’ll share the recipe I find to use them up too so we aren’t wasting anything.