boston cream pie
My friend and neighbor Jane McWilliams made this for my birthday because I said it was one of my favorites. It was absolutely delicious!
Blue Ribbon Recipe
Carol's Boston cream pie recipe is fantastic! If you're not familiar with this cake, it dates back to Boston in the 1800s. It's made by slicing a sponge cake in half and filling it with a vanilla pasty cream. Then, a chocolate ganache is poured on top. The sponge cake in this recipe is tender, moist, and fluffy. Carol's creamy filling has a hint of sweetness and vanilla flavor. Her chocolate glaze is perfect and helps this cake mimic the flavors of the cake you'd find at the Parker House Hotel.
prep time
1 Hr
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- SPONGE CAKE
- 1/2 cup milk
- 1 cup sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- CREAM FILLING
- 1/2 cup granulated sugar
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 2 cups milk
- 4 large egg yolks, slightly beaten
- 1/2 teaspoon vanilla extract
- CHOCOLATE GLAZE
- 2 tablespoons butter or margarine
- 1 - square unsweetened chocolate
- 1 cup sifted confectioner's sugar
- 2 tablespoons boiling water
How To Make boston cream pie
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Step 1Preheat oven to 350 degrees F. To make the sponge cake, heat the milk in a small saucepan until bubbles form around the edge. Remove from the heat and cool slightly. -
Step 2Sift the flour with the baking powder and salt and set aside.
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Step 3In a small bowl of an electric mixer, beat the eggs at high speed until thick and lemon colored. Add the sugar gradually, 1/4 cup at a time, beating until the mixture is thick and smooth - about 5 minutes. Add the vanilla. At low speed, blend in the flour mixture just until smooth. Add the warm milk, beating until just blended.
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Step 4Pour into an ungreased 9-inch round layer cake pan. Bake for 30 - 35 minutes or until the cake tester inserted in the center comes out clean.
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Step 5Remove from the oven and invert the cake by hanging it between two pans. Cool completely.
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Step 6Meanwhile, make the cream filling. In a medium saucepan, combine the granulated sugar, corn starch, and salt. Gradually stir in the milk. Bring to boiling over medium heat, stirring constantly; boil for 1 minute.
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Step 7Remove from the heat. Gradually stir half of the mixture into the egg yolks. Return to the rest of the hot mixture. Bring to boiling and boil 1 minute. Remove from heat. Add the vanilla. Let cool completely.
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Step 8Make the chocolate glaze. In a small bowl over hot water, melt the butter and chocolate. Remove the bowl from the heat and let it cool.
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Step 9Add the confectioners' sugar and boiling water. Beat just until smooth and well combined.
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Step 10Remove the cooled sponge cake from the pan and split it into two even layers. Place the bottom layer cut side up on a serving plate. Spread with the cooled cream filling.
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Step 11Top with the remaining layer, cut side down.
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Step 12Spread the glaze over top.
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Step 13Refrigerate if not serving immediately. Keep the remainder not being served in the refrigerator. The number of servings depends upon how it is cut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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