Boston Cream Pie

 

I always like to pull out the stops a bit at the weekend and bake something special for Todd to enjoy. If some of it also gets into my mouth it can't really be helped! 

 

I was thinking about Boston Cream Pie the other day and I realised that I had never baked a Boston Cream Pie for Todd. I thought it was about time that I did.  Contrary to the name, this is not a pie at all, but a beautifully moist vanilla layer cake with a rich thick vanilla custard filling and a chocolate drizzle topping.  The only resemblance to a pie is the fact that you cut it into wedges!  Oh, and that its delicious! (Mustn't forget that!)

 

It also looked great for my Teatime Thursday's post on Instagram.  I don't have a lot of teacups so I am trying to dress them up by baking something tasty to go with them!  This is a teacup I have had for over 44 years now.  Its always been one of my favourites!

 

When Todd saw the chocolate topping he thought . . . "Oh no Chocolate Cake!"  He doesn't like chocolate cake.  Its his least favourite cake of all.  I was happy to inform him that it was actually a vanilla cake and the chocolate topping was like a candy bar.  sort of . . . shhh   . . .

 

The recipe I have always used is the one from the Fannie Farmer Cooking School cookbook, as edited by Marion Cunningham.  I trust Marion Cunningham in all things.  I have NEVER used a recipe of hers that has not worked or that I have not liked. 

 

I have had this book since I was a teenager and it has been my go-to for many, many things through the years.  It is old and falling apart, which is the sign of an old reliable and trustworthy friend in the kitchen!

 

This cake is exceptional.  The cake itself is moist and delicious. A french butter cake which is easy to make and baked like a dream. It might not look really high when you take it out of the oven, but trust me, with the filling etc., it is the perfect size. You would not want it much thicker. 

 

You could just put vanilla pudding in the centre but you would be missing out on perfection. This filling is easy to make and is perfect for this cake, and trust me when I say it is perfectly delicious! 

Perfectly . . .

 

The topping is simple and perfect also  . . .  melted semi-sweet chocolate and butter. That's it.  It pours over the cake beautifully, with the help of the back of a spoon.  I start in the middle and slowly spread it out in circles, which also makes for the perfect finish!

  

So why is a cake called a pie?  Well, the name goes back to a time when cakes and pies were baked in the same pans, with the words cake and pie being used interchangeably.   Boston Cream Pie is the official dessert of Massachusetts.

 

Its been a family favourite in my home for many, many years and I have tried different versions but I always come back to this version from the FFCS cookbook.  Its the best in my opinion. 

 

Its simple.  It doesn't require unusual ingredients or methods, and its delicious!  We love it!

 

I couldn't resist having a piece myself.  I know I shouldn't, but I did. 

   

That's why I don't bake these types of things very often and when I do I share.  I can't be trusted with them in the house.  I have little or no willpower when it comes to things like these. 

Yield: Makes one 8-inch cakeAuthor: Marie Rayner

Boston Cream Pie

prep time: 20 minscook time: 40 minstotal time: 60 mins

Not a pie, but a most delicious cake, with a thick vanilla custard filling and a chocolate glaze.  A firm family favourite from way back.

ingredients:

For the cake:

6 TBS butter

190g sugar

2 large free range eggs, separated carefully

1 1/2 tsp vanilla

245g cake flour (1 3/4 cup)

(to make your own cake flour, for every 140g/1 cup of flour,

remove 2 TBS and add 2 TBS cornflour/cornstarch back)

2 tsp baking powder

1/2 tsp salt

140ml milk (2/3 cup)

For the filling:

240ml milk (1 cup)

95g sugar (1/2 cup

3 TBS flour

1/8 tsp salt

2 large free range egg yolks, beaten

1 1/2 tsp vanilla

For the glaze:

4.5 ounces semi-sweet chocolate

3 TBS butter

instructions:

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two
 8 inch round cake tins and line the bottoms with baking paper. Set
aside.

Beat the butter until soft and creamy,
continue to beat, adding the sugar a bit at a time, until light and
fluffy. Beat in egg yolks and  vanilla.  Sift the flour, baking powder
and salt together.  Add to the creamed mixture alternately with the
milk, making 3 dry and 2 wet additions.  Beat the the egg whites until
stiff but not dry.  Stir in 1/3 of the beaten egg whites, then carefully
 fold in the remainder of the whites.  Divide the batter between the two
 prepared cake tins, smoothing the top.

Bake
for 30 to 35 minutes until well risen, golden and a toothpick inserted
in the centre comes out clean. Let cool in the tins for 5 minutes before
 removing from the tins to a wire rack to finish cooling completely.

To
 make the filling, whisk the flour and sugar together in a medium
saucepan.  Slowly whisk in the milk. Cook, whisking constantly over
medium heat, until the mixture bubbles and begins to thicken. Cook for a
 further 2 minutes to cook out any flour taste.  Slowly some of the hot
mixture into the egg yolks to temper them, then whisk the whole lot back
 into the custard.  Continue to cook, whisking constantly for a further 3
 to 4 minutes.  Remove from the heat and whisk in the vanilla.  Set
aside to cool, whisking several times. Cover and store in the
refrigerator until completely cold.

Place one
cake layer on a cake plate, flat side up.  Spread the cold custard over
top and then top with the other cake layer, rounded side up.

Melt
 together the semi sweet chocolate and butter, whisking until fully
amalgamated and smooth,  Spoon evenly over the top of the cake allowing
some to drip down the sides.

Cut the cake into wedges to serve.  Store any leftovers in the refrigerator.

Created using The Recipes Generator 

 

Our friends Tina and Tony happened by later in the day yesterday and we treated them to a slice and a drink.  They were raving over it.  Like Todd, they had never had it before either and fell immediately in love with it. If you are looking for something special to bake for your family this weekend that doesn't involved too much faffing about, choose this.  Its a tried and true winner of a fabulous dessert! Bon Appetit! 

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