So it’s just Boston Cream Pie, but that was my attempt at getting the native Boston accent into the title…. I failed miserably didn’t I?! 🙂
I’ve been falling into a rut of doing the same stuff all the time….. Cheesecake or Rocky Road anyone?! What do you mean you’re bloody sick of the sight of me arriving to dinner at your house with ANOTHER cheesecake??!!
The other day I was browsing through some recipes and wanted to make something that I hadn’t done before. Any of you who are friends with me or on my personal Facebook will already know that I’m off to Boston for a few days this summer (because you can’t shut me up talking about my holidays at every opportunity I get!!) and when I spotted Boston Cream Pie it caught my eye and I thought “Something different, I’ll give that a shot”.
Now, I get really angry when I see a pic of a nice cake and want to make it but there’s about 10 different stages and a massive list of ingredients that I’ve to go out and find….. I’m not into having to drive to Avoca or something to get one random ingredient that will never be used again! So everything in this cake is your standard “in the press” stuff. There are 3 different stages to this cake but DON’T STRESS, they are v simple and not time consuming.
What I will say is be prepared to get your Marigolds out – you’ll use quite a few bowls and pans in this recipe!
For the Cake
225g plain flour
1 tbsp baking powder
Pinch of salt
200g caster sugar
1 tsp vanilla extract
For the Filling
3 egg yolks
90g caster sugar
25g plain flour
15g tbsp butter
1 tsp vanilla extract
For the Chocolate Icing
50g dark chocolate
75g icing sugar
½ tsp vanilla extract
1 tbsp hot water
You’ll need 2 sandwich tins.
So first you need to make the cake part.
1. Grease and line your 2 tins with baking paper / parchment. Preheat the oven to 190°C / 375°F / Gas 5.
2. In one bowl (not your mixing bowl) Sieve in the flour with the baking powder and salt and leave aside.
3. In your mixing bowl, beat the butter and sugar together until light and a bit fluffy. Add the eggs one at a time and beat well after each one. Stir in the vanilla extract.
4. Add the milk and sieve in the flour mix, doing this alternately…. Throw in some milk and stir, then in some flour and stir, next some milk again and stir then some flour and so on till it’s all combined.
5. Divide the cake mix evenly between the 2 prepared tins and bake for around 25 / 30 mins… when the sponge is nice and firm to touch but not long enough to have the tops of the cakes going very brown.
Let the cakes cool in the tin for 5 minutes then turn out and allow to cool for a good 20 mins before moving on with the filling and icing.
Next up – the filling!
1. In a bowl, beat the egg yolks until smooth. Gradually add the sugar and keep beating until the colour becomes a pale yellow. Then beat in the flour bit by bit.
2. Heat the milk to boiling in a pan…. But don’t let a skin develop! Stir it the whole way through. Add in the egg mix and keep mixing until it’s all combined. Now you need to get the mixture to thicken so just keep it on the heat and keep stirring like crazy. DO NOT leave the pan… not just to run to answer your phone or change the channel on the tv… if you leave the mixture and stop stirring you’re going to have a big lumpy mess that’s stuck to the bottom of your pan – so just don’t do it!
The mixture will start thickening and will look a bit weird but just keep stirring and gradually all the lumps will fuse together and it’ll be a nice thick mixture. And one or two lumps aren’t a biggie, no one will notice!
3. Once the mixture has come together nicely, stir in the butter and vanilla extract and set aside to cool for a few minutes.
4. Slice off the domed top of one of your cakes… I find one always looks nice than the other so cut the top off the other! Put the cake on a serving plate and spread half of the mix on the cake then take the other cake, turn upside down and put the rest of the mixture on the bottom of that one. Then sandwich the two cakes together.
Almost done now – just the chocolate icing to go… this is the easy (and yummy) part.
1. Melt the chocolate and butter in a bowl, either in a pan on the hob or in the microwave and stir well.
2. When smooth, sieve in the icing sugar and mix well using a fork. Add the vanilla extract, then beat in a little hot water to make the mix spreadable. I could easily eat the bowl of this icing… but managed to stop myself!
3. Spread the mix evenly and thickly over the top of the cake. When it is set, dust the top with icing sugar.
And that’s it – you’re done! Now get washing all those bowls! 🙂
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