Boston Cream Pie

My dad, my nonno and I love Boston Cream Cake. It is that chocolate outer cream, the spongy cake, and then that delicious custard that make it the whole package. It wasn’t a birthday party until my nonno Salvatore went to get Boston cream donuts. Today is my grandson Owen’s birthday and we can’t be there, but we are celebrating here with a Boston Cream Cake. This would also make a great cake for your New Year’s Eve dinner.

Either refereed to as a cake or a pie, this dessert is really a remake of a pudding cake. It was originally called a pie because pie tins were used at the time. The recipes all seem to be the same, with warming the milk and butter to help the sponge rise. Be careful to pour in the warm milk slowly as not to scramble your eggs. For a quick history and another version of this recipe go to https://whatscookingamerica.net/History/Cakes/BostonCreamPie.htm#:~:text=Boston%20Cream%20Pie%20is%20a,with%20creating%20Boston%20cream%20pie.

My other favourite custard pie https://recipesatmytable.com/sambuca-ricotta-semolina-cake/

Ingredients

The Cake

1 1/2 cups of flour
1 1/2 tsp baking powder
1/8 tsp salt
3/4 cups milk
1/3 cup butter
3 egg yolks room temperature
2 tbsp Frangelico or an orange liqueur
1 1/2 cups sugar
zest of half an orange

The Custard

3 egg yolks
3 tbsp sugar
2 tbsp cornstarch
2 cups milk
1 tbsp butter
2 tbsp Frangelico ( use same liqueur in custard)

The Chocolate Icing

1/2 cup of heavy cream
2 tbsp light corn syrup
1 dark chocolate bar

Process

Begin by making your pastry cream and put into the refrigerator. To make the custard whisk the egg yolks, sugar and cornstarch right in the pan. When smooth slowly add two cups of scalded milk while whisking. Place on medium heat. Bring to a boil and stir until thick. The custard should coat the back of your spoon. Remove from heat and add the Frangelico. Stir quickly and transfer to a glass bow. Cover the custard right over the surface with plastic wrap to avoid a film. Place into refrigerator until completely cooled.

Place the eggs and the sugar in a bowl and beat until thick.

The mixture should coat the back of the spoon.

Warm the milk and butter for the cake.

Whisk it in slowly and gently, as to not scramble the eggs. Now slowly add the flour until incorporated. Don’t over mix.

Divide and pour the batter into the prepared pans that are buttered and lined with parchment paper. Set oven to 325 F. Bake for 25 minutes.

Remove the cakes and let them cool.

Cut the cakes in half. Now usually, I use both cakes, but because it is the two of us, I used one. You have a choice with what they call the soak. As Italians we use straight liqueur. I soaked both sides with 2 tbsp on each side of the same liqueur.

And then I poured all that luscious custard into the centre. YUM!! Place the other half on top of the custard. Honestly, it was like a lava cake when I cut it, but we enjoyed it all.