Two weeks ago my mother's birthday cake was clean and sophisticated looking. This week, yet another birthday cake, I decided to go the rustic route with a delicious creamy Boston Cream Pie.
Boston Cream Pie, which is not really pie, is a two-layer sponge cake with pastry cream filling and chocolate ganache glaze. Although, I'm completely happy with the flavors of this cake, I would have liked my creme patisserie to set a little more. I was expecting the texture of a thick fluffy mousse and got more of a thick custard.
The result can be seen in the photos. The cream was oooozing from between the layers, while it contributed to the rustic theme I was going for, I still would have liked my cake to look a little bit cleaner. I'm anal that way. But the birthday girl preferred it all messy and gooey and creamy so if it made her happy...
This cake keeps very well in the fridge and still tasted great the next day. The cake stayed tender and the glaze thickened perfectly. Also, the creme patisserie was a lot less messy and I was able to cut a nice clean piece after refrigeration.
P.S- This is one of the best sponge cakes I've ever made. So light and tender and is completely foolproof! Definitely going in my recipe book!
Boston Cream Pie
from Fresh From the Oven, via 17 and Baking
1/2 cup cake flour
1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tbsp milk
4 tbsp unsalted butter
1/2 tsp vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 tsp cream of tartar
Adjust oven rack to lower-middle position and pre-heat oven to 175C (350F). Grease two 8-inch or 9-inch round baking pan and line pan bottoms with rounds of parchment paper.
Sift and whisk the flours, baking powder and salt in a bowl. Set aside. Heat the milk and butter in a small saucepan until the butter melts. Take the pan off the beat and stir in vanilla extract. Keep the mixture covered and warm.
Seperate the eggs, keeping the eggs in a large mixing bowl and reserve the yolks in a medium-sized bowl. Beat the whites on high speed until foamy, then add 6 tbsp sugar and the cream of tartar, continue to beat to soft peaks.
Beat the egg yolks with the remaining 6 tbsp sugar until the mixture is very fluffy and turns a pale lemon color, about 5 minutes. Add in the beaten egg whites to the yolks but do not mix.
Sift the flour mixture over the egg mixture and mix on low speed for 10 seconds. Make a well in one side of the batter and pour in the melted butter mixture into the bowl. Fold gently with a rubber spatula until there are no traces of flour, melted butter, and the eggs are evenly mixed, about 8 strokes. There should be no visible oil/grease from the butter mixture as you pour the batter into the pans.
Pour batter into prepared pans, for even layers, I measured and poured around 2 cups of batter into each pan. Bake until cake tops are light brown or they start to pull away from the sides of the pan, 16 to 18 minutes for 9-inch layers and 20 to 22 minutes for 8-inch layers.
Cool completely on racks. Run a thin knife around the edges of the pan then invert them onto a platter. Remove parchment paper.
from The Omni Parker House via 17 and Baking
1 tbsp butter
2 cups whole milk
2 cups whipping cream
1/2 cup sugar
3 1/2 tbsp cornstarch
1 tsp vanilla extract
Bring butter, milk and cream to a boil in a small saucepan. Meanwhile, combine the sugar, cornstarch and eggs in a mixing bowl and whip until ribbons form.
As soon as the milk mixture reaches a boiling point, whisk in the egg mixture. Let the mixture boil for 1 minute, then transfer and strain into another bowl. Cover the surface with a plastic wrap, this prevents a crust from forming, and chill for 4 hours or preferably overnight. Once thoroughly chilled, whisk in vanilla extract.
from 17 and Baking
4 ounces semisweet or bittersweet chocolate, chopped
1/2 cup whipping cream
1 tbsp butter
Boil cream and butter in a small saucepan over medium heat. Pour over chocolate, let stand for 3 to 5 minutes. Whisk until smooth and glossy. Cool completely.
Assembling the cake: Spread a thick layer of pastry cream on one cake then top with the second. Pour cooled, thickened chocolate glaze in the middle of the top of the cake and let it run down the sides gently. Keep refrigerated for an hour or so before serving.