Boston Cream Pie Cake

Step-by-Step Instructions

Make the Pastry Cream:

Thoroughly mix sugar salt and cornstarch in a medium heatproof bowl then whisk in egg yolks and a little of the milk until smooth No dry patches should remain

Heat the Milk:

Warm remaining milk in a saucepan just until you see it start to steam but not bubble Watch closely as overheating can scorch it

Temper the Eggs:

Whisk a small amount of hot milk into the egg mixture to gradually raise the temperature and prevent curdling Continue whisking as you pour the eggs back into the saucepan

Cook the Cream:

Stir the mixture constantly over medium heat with a wooden spoon It will slowly thicken Keep stirring for about five minutes until the cream makes thick bubbles

Finish and Chill Cream:

Remove from heat and stir in butter and vanilla Push pastry cream through a fine mesh sieve to ensure a smooth texture Lay plastic wrap directly on the cream surface and chill for at least two hours

Bake the Sponge Cake:

Preheat oven and prep two cake pans with spray and parchment In a bowl whisk together flour baking powder and salt separately

Ribbon Eggs and Sugar:

Beat eggs and granulated sugar together for around four minutes until the mixture falls in a thick ribbon when the beaters are lifted Mix in vanilla for full aroma

Fold in Dry Ingredients:

Slowly add the flour mixture into eggs on low speed Mix only until just incorporated to keep air in the batter

Add Milk and Butter:

Melt milk and butter together until hot and add to the batter Mix just until smooth and pour evenly into pans The cake batter will be pourable

Bake and Cool Cakes:

Bake until the top springs back and a toothpick comes out clean Cool in pans for twenty minutes then invert onto racks and cool completely

Assemble the Cake:

Remove the pastry cream from the fridge so it softens Lay one cake on your platter Add an even layer of pastry cream nearly to the edges but not quite Top with second cake and press gently

Make the Chocolate Glaze:

Gently heat heavy cream and corn syrup until steaming Pour over chopped bittersweet chocolate Let it melt for five minutes before stirring into a smooth shiny glaze

Finish the Cake:

Pour the glaze over the cake letting it drip over the edges for effect Chill to set the chocolate before slicing