Boston Cream Pie - Yummy

"Before spring there are days like these:
Under the dense snow the meadow rests,
The trees merrily, drily rustle,
And the warm wind is tender and supple.
And the body marvels at its lightness, 
And you don't recognize your own house,
And that song you were tired of before,
You sing like a new one, with deep emotion".

Anna Akhmatova

Boston Cream Pie 2


For a cake:

  • 2 cups sifted flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup milk

For a custard cream filling:
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 2 eggs and 4 egg yolks
  • 1/3 cup flour
  • 1 tsp vanilla extract
  • 2 Tbsp. butter

For a chocolate glaze:
  • 1 cup semi-sweet or dark chocolate, chopped into small pieces
  • 1/2 cup heavy cream

Boston Cream Pie 3


Preheat an oven to 350°F. Spray a 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper.

Sift together the flour, baking powder, and salt,set aside.

In the bowl of an electric mixer fitted with the flat beater, cream the butter until light and gradually add the sugar; beat in the vanilla and eggs. Add the flour mixture and milk alternately in two separate additions, mixing well and scraping down the bowl after each addition.

Spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center comes out clean, about 30-35 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the inside edge of the pan and invert the cake onto a wire rack. Carefully peel off the parchment paper and let the cake cool completely.

To make a custard cream filling: Mix the dry ingredients. In a heavy-bottomed saucepan over medium-high heat cook the milk, until bubbles appear around the edges. Remove from the heat and slowly pour the milk into the dry ingredients, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly until the mixture thickens, about 10-12 minutes. Add the slightly beaten eggs and yolks and cook for 3-5 minutes longer. Cool and add the vanilla. If you wish a richer filling, add the butter. Let cool completely, then refrigerate until ready to use.

To make a chocolate glaze: Heat the chocolate pieces and cream in a small, heavy saucepan over a low heat, stirring until smooth.

To assemble the cake: cut the cake in half horizontally. Put together with cream filling and top it with chocolate glaze. Refrigerate the cake until almost ready to serve. Serve in pie-shaped pieces.

Boston Cream Pie 4


La Table De Nana said...
December 2, 2012 at 2:54 PM  

Beautiful presentations..and the cake looks amazingly like a gift in itself:)

Zoe said...
December 2, 2012 at 5:23 PM  

Hi Yelena,

This is beautiful... You have presented your Boston cream pie very well. Just the look only speaks well for itself :D


Spicie Foodie said...
December 2, 2012 at 5:34 PM  

What a beautiful poems with stunning photographs to go with that delicious pie!

Yelena said...
December 2, 2012 at 7:46 PM  

Thank you girls for your warm comments!

Rebecca Subbiah said...
December 2, 2012 at 10:31 PM  

looks delicious :-) love the pictures

Lisa H. said...
December 2, 2012 at 10:49 PM  

love the ooozy 2nd photo... its calling out to me ;P
Beautiful bake and photos :D

Marina said...
December 2, 2012 at 11:39 PM  

I am speechless, it is so-so beautiful, I can look at it forever! :)

Yelena said...
December 3, 2012 at 12:42 AM  

Marina, thank you, I have another setting in mind-) I hope you will like it as well as this one-)

Katerina said...
December 3, 2012 at 2:57 AM  

One of the things I enjoyed while I was living in the US was Boston cream donuts. I loved them and this cake I am sure I would love it too!

Grubarazzi said...
December 3, 2012 at 5:43 AM  

This is absolutely gorgeous. I love the gold bucks. So beautiful.

polypop said...
December 3, 2012 at 11:48 AM  

Simply beautiful, not only the small deers but the cake and a whole composition.
Marta @ What Should I Eat For Breakfast Today?

Daniela Grimburg said...
December 3, 2012 at 3:16 PM  

Wow, what a delicious looking cake and the presentation is great too!

Medeja said...
December 3, 2012 at 7:12 PM  

It looks so sinfully good! Especially that filling.. :)

Cathleen said...
December 4, 2012 at 1:29 AM  

This might be one of the most beautiful cakes I have seen in my life. Wow

Josie Davis said...
December 4, 2012 at 2:39 PM  

Such gorgeous photos!


Anonymous said...
December 6, 2012 at 2:28 PM  

Very beautiful cake! The reindeers make the cake very festive. I always want to try boston cream pie, but I still haven't. I think this is a great opportunity. Thanks.

Nami | Just One Cookbook said...
December 9, 2012 at 2:28 AM  

Speechless! I've never had a chance to eat Boston Cream Pie, but now I know what it looks like and I probably won't feel like eating unless it's yours since I already know the BEST! Looks soooo good!!!! Your photos are beyond gorgeous.

Rowena Dumlao-Giardina said...
December 9, 2012 at 7:05 PM  

I absolutely love the reindeers and how you presented everything! Beautiful cake, beautiful photos and most of all, it looks so delicious!

Anonymous said...
December 12, 2012 at 1:22 PM  

looks absolutley stunning and your pics are lovely! I saved recipe coz it sounds like such a treat!

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