Carol's Boston cream pie recipe is fantastic! If you are not familiar with this cake, it dates back to Boston in the 1800s. It is 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 spongecake 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. My friend and neighbor Jane Mc Williams made this for my birthday because I said it was one of my favorites. It was absolutely delicious!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1/2 cup(s) milk
- 1 cup(s) sifted all-purpose flour
- 1 1/2 teaspoon(s) baking powder
- 1/8 teaspoon(s) salt
- 2 large eggs
- 1 cup(s) granulated sugar
- 1 teaspoon(s) vanilla extract
- CREAM FILLING
- 1/2 cup(s) granulated sugar
- 1/4 cup(s) corn starch
- 1/4 teaspoon(s) salt
- 2 cup(s) milk
- 4 large egg yolks slightly beaten
- 1/2 teaspoon(s) vanilla extract
- CHOCOLATE GLAZE
- 2 tablespoon(s) butter or margarine
- 1 - square unsweetened chocolate
- 1 cup(s) sifted confectioners sugar
- 2 tablespoon(s) boiling water
Intructions :
- Make a sponge cake with the first group of ingredients. Preheat oven to 350 degrees F. Heat 1/2 c milk in a small saucepan until bubbles form around the edge. Remove from heat and cool slightly
- Sift flour with baking powder & 1/8 tsp salt and set aside
- In a small bowl of an electric mixer at high speed beat 2 eggs until thick and lemon colored. Gradually add 1 cup granulated sugar, 1/4 cup at a time, beating until the mixture is thick & smooth - about 5 minutes. Add 1 tsp vanilla extract. At low speed, blend in the flour mixture just until smooth. Add warm milk beating until just blended
- Pour 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
- Remove from oven and invert cake by hanging it between two pans. Cool completely
- Meanwhile, make the cream filling. In a medium saucepan, combine granulated sugar, corn starch, and salt. Gradually stir in milk. Bring to boiling over medium heat, stirring constantly; boil for 1 minute
- Remove from heat. Gradually stir half of the mixture into egg yolks. Return to the rest of the hot mixture. Bring to boiling and boil 1 minute. Remove from heat. Add in vanilla. Let cool completely
- Make the chocolate glaze. In a small bowl, over hot water, melt butter and chocolate. Remove the bowl from the water bath and let it cool
- Add confectioners' sugar and boiling water. Beat just until smooth and well combined
- Remove 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 cooled cream filling
- Top with the remaining layer cut side down
- Spread glaze over top
- Refrigerate if not serving immediately. Keep the remainder not served in the refrigerator. The number of servings depends upon how it is cut.
Rated 5/5 based on 74 Reviews
Keyword : recipe-American-Cakes-Bake