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Boston Cream Pie

Published: Updated:

3 Reviews

Total Time
1h 5m
Prep Time
40m
Bake Time
25m
Serves 12
Serves 12
easy
Easy

About the bake

This Boston cream pie is a sponge cake that is filled with pastry cream. A chocolate ganache is then poured over the top. This recipe was submitted by one of our members Lydia Sloan.

17 ingredients9 steps

    Method

    1. Step 1

      Preheat oven to 180°C (fan 160°C, gas mark 4) and grease and line 2 sponge cake tins.

    2. Step 2

      Cream the butter and sugar together and then add the vanilla extract.

    3. Step 3

      Add the eggs one at a time. Fold in the flour and cornflour and when it's all incorporated, gradually add in the milk.

    4. Step 4

      Pour the batter in the tins and bake for about 25 minutes. Leave for 15 minutes before turning out to cool on a wire rack.

    5. Step 5

      For the patissiere, warm the milk and cream in a saucepan, and bring to the boil.

    6. Step 6

      In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour and the vanilla extract. Pour the milk mixture over the egg mixture, and whisk until smooth.

    7. Step 7

      Pour this back into the saucepan, and whisk gently over a low heat, until the custard thickens.

    8. Step 8

      Pour the creme patissiere over one of the cakes and top with another cake.

    9. Step 9

      For the ganache, bring the cream, butter and vanilla to the boil, then add in pieces of the dark chocolate until smooth. Pour this over the cake, allowing to drop over the edges.

    Ingredients

    • For The Cake

      • 225gButter (unsalted) 
      • 225gBillington's Unrefined Golden Caster Sugar 
      • 1 tbspNielsen-Massey Vanilla Extract 
      • 4Egg(s) (free range) (large) 
      • 200gAllinson's Self Raising Flour 
      • 25gCornflour 
      • 3 tbspMilk 
    • For The Creme Patissiere

      • 125mlMilk 
      • 125mlDouble cream 
      • 1 tspNielsen-Massey Vanilla Extract 
      • 3Egg yolk(s) (free range) 
      • 50gBillington's Unrefined Golden Caster Sugar 
      • 15gAllinson's Plain White Flour 
    • For The Chocolate Ganache

      • 150mlDouble cream 
      • 1 tspNielsen-Massey Vanilla Extract 
      • 1 tspButter (unsalted) 
      • 150gDark chocolate 

    3 Baker Ratings

    This was a delicious cake! Depending on your oven it could possibly go longer for the cake though. I had to leave mine in for more like 35 minutes for it to be cooked. Otherwise, definitely a recipe for keeps!

    Love this?

    What size cake tins please?

    Baking Mad

    For a 4 egg sponge I would use 8" tins,
    Happy Baking!

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