Boston cream pie
Boston cream pie is a delicious and fluffy dessert that combines a light sponge cake with a creamy filling and a shiny chocolate glaze. To prepare the cake, egg whites are beaten until soft peaks form, gradually adding sugar until stiff peaks are achieved. Separately, the dry ingredients are sifted and mixed with oil, milk, vanilla, and egg yolks, then the whipped egg whites are gently folded in. The batter is baked in two 9x1.5-inch round pans at 175°C for 25 minutes and then cooled completely. The filling consists of a French-style custard made with sugar, flour, cornstarch, salt, milk, and egg yolks, cooked until thickened, to which vanilla is added and then mixed with whipped cream until a smooth and creamy texture is achieved. Finally, the cake is filled with this custard and topped with a chocolate glaze made by melting chocolate and butter, mixed with powdered sugar and vanilla, adjusting the consistency with hot water to achieve a shiny and even finish. This combination of textures and flavors makes the cake an irresistible classic.
Ingredients (15)
- Shortening
- Cake flour
- Baking powder
- Salt
- Sugar
- Oil
- Vanilla
- Eggs
- Milk
- Cornstarch
- Egg yolk
- Whipping cream
- Flour
- Unsweetened chocolate
- Butter
Instructions (43 steps)
- 1 Beat the egg whites until soft peaks form
- 2 Gradually add 1/2 cup of sugar
- 3 beating until very stiff peaks form
- 4 Sift the remaining dry ingredients together in another bowl
- 5 Add oil
- 6 half of the milk
- 7 and vanilla
- 8 Beat for 1 minute at medium speed
- 9 Add the remaining milk and the egg yolks
- 10 Beat for 1 minute
- 11 scrape the bowl
- 12 Gently fold in the egg whites
- 13 Bake in two greased 9x1.5-inch pans
- 14 Bake in a 350°F oven for 25 minutes
- 15 Cool for 10 minutes and then remove from pans
- 16 Cool completely
- 17 Fill with cream
- 18 Cover with chocolate frosting
- 19 French custard filling: in a saucepan
- 20 combine sugar
- 21 flour
- 22 cornstarch
- 23 and salt
- 24 Gradually add milk while beating
- 25 Cook and stir until the mixture thickens and boils
- 26 Cook and stir for 2-3 minutes more
- 27 Add a little of the hot mixture to the egg yolk
- 28 Return to the hot mixture
- 29 Cook and stir until the mixture comes to a slight boil
- 30 Add vanilla
- 31 Cool
- 32 Beat until smooth
- 33 Fold in whipped cream
- 34 Chocolate frosting: Melt the chocolate and butter over low heat
- 35 stirring constantly
- 36 Remove from heat
- 37 Add powdered sugar and vanilla until it has a sandy texture
- 38 Mix in 3 tablespoons of boiling water
- 39 Add enough water
- 40 one teaspoon at a time
- 41 to form a medium-consistency pouring frosting
- 42 Quickly pour over the top of the cake
- 43 Spread the frosting evenly over the top and sides
Nutritional Information
Calories:
688 kcal
Protein:
0g
Carbohydrates:
64g
Fat:
56g
Azúcar:
0g
Sodio:
17mg