More Great Recipes: Cake | Dessert

Boston Cream Pie (disguised As A Cake)


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Cake
2 eggs, separated
1 cup superfine sugar
1 cup unbleached flour
1 tsp baking powder
pinch salt
1 tbsp butter
1/2 cup milk, heated
1/2 tsp vanilla


Filling
1/2 cup sugar
3 tbsp unbleached flour
pinch salt
1 cup milk or cream, scalded
1 egg, lightly beaten
1/2 tsp vanilla

Frosting
1 cup sugar
3 tbsp cornstarch
2 oz unsweetened chocolate, shaved
1/4 tsp salt
1 cup boiling water
1 tbsp butter
1 tsp vanilla


For Cake:


Preheat oven to 350F; grease and flour an 8" round cake pan.


Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 mins.


Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.


Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla.


Pour batter into pan and bake 25-30 mins, until toothpick tests clean; cool 10 mins, remove from pan and cool completely on wire rack; slice the cake into two layers.


For Filling:


In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 mins, stirring constantly until thickened and bubbly.


Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 mins until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.


For Frosting:


Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 mins or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.


Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired.


Pairs Well With


Notes

If you like Boston Cream donuts you'll LOVE this cake! It does take quite a bit of time though, but well worth the wait :)

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