This month’s theme is LAYERED DESSERTS!!! September is my birthday month so I’m celebrating it all month long!! Let’s start with Boston Cream Pie. It’s not exactly a pie, it’s actually a cake! Whatever it is you call it, I am calling it “Oh, delicious one!”
Happy birthday to me!!! I love September!! It’s both my anniversary and my birthday month so there are lots of celebration to do! When I was working on the theme for this month, there are so many things that I wanted to do. At the end, I decided on Layered Desserts. There are so many desserts from all around the worlds that are layered or has many layers. The first recipe that I’m doing is the Boston Cream Pie. Now the original cake consisted of two layers of sponge cake, filled with custard, brushed with a rum syrup, its side was coated with the same custard overlaid with toasted sliced almonds, and the top coated with chocolate ganache. Phew!! Say that 5 times fast. But for this recipe, it’s going to be a simple one yet still a delicious one!!
There are 3 part to this dessert. First the pastry cream, then cake, then glaze. If you have friends or family coming over for Sunday dinner, I would make this pastry cream on a Saturday and make the cake on the Sunday. You will need to cool the pastry cream in the refrigerator for at least 1 day so that it will set. Then on Sunday, you make the cake and the ganache!!
Cream the butter, sugar and oil together in a stand mixer bowl for about 5 minutes, until it’s light and fluffy. Then add the egg one by one.
Add in the vanilla extract and mix again.
Add alternatively the flour mixture that has flour, baking powder and salt with the milk.
Then bake in 2 prepared 9 inch cake. Bake for about 22-25 minutes. Take it out of the pan and let cool before flattening the top of the cake.
Use a serrated knife to cut the dome of the cake. I like the long serrated knife because it helps make sure that I am making a straight cut and not digging into the cake and make uneven layer. If you don’t have one yet, I would highly suggest of getting one so that your cake will have nice even layers.
Place one of the cake on cake stand. Take the pastry cream out of the fridge. Make sure you whisk the cream again so that it becomes smooth.
Spread the pastry cream on top, making sure that you leave 1 cm off the edge of the cake without the cream. The reason is so that when you put the top layer, it wouldn’t ooze out.
Then add the other cake on top, bottom side up. Push it in gently.
The last part of this cake is the chocolate ganache. Place the chocolate chips and corn syrup in a bowl, then pour in the heated milk. Leave it untouched for 1 minute then whisk it all together until it becomes smooth. Let it cool and thicken.
Then put the glaze on top of the cake. Simple, right!!
I mean, look at this beauty!! Isn’t it a great cake to celebrate my birthday month!!
I can’t wait to dive into this cake!! My birthday month is going to be brighten up with so many delicious treats!!
Happy baking!!
| Servings |
12 servings
|
- 4 egg yolks
- 3/4 cup sugar
- 4 tbsp cornstarch
- 2 cups milk
- 2 tbsp butter
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups milk
- 1 cup semi sweet chocolate chips
- 2 tbsp corn syrup
- 1/2 cup heavy whipping cream
Ingredients
PASTRY CREAM
VANILLA CAKE
CHOCOLATE GANACHE
|
|
- Make the pastry cream 1 day ahead. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- Cook over medium heat, while stirring continuously, until mixture begins to thicken and bubble. Let it simmer.
- Be careful not to boil the mixture and remove from heat.
- Add a little bit of milk mixture to the egg yolks and whisk together right away so that it doesn't become scrambled egg. Then add egg mixture to milk mixture.
- Place the pan back on the heat and bring to a light boil. Keep stirring for about 1-2 minute until it thickens.
- Remove from heat and add the butter and vanilla extract. Whisk until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn’t get a film on top and set in the fridge to cool overnight.
- Preheat oven to 350°F. Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides.
- In a medium sized bowl, combine the flour, baking powder and salt. This is the dry mixture.
- In a stand mixer bowl, add the butter, sugar and oil and beat together until light in color and fluffy, for about 3-4 minutes.
- Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Alternatively add 1/3 the flour and 1/2 milk to the butter mixture and mix. Scrape the sides and repeat this step. Finish the rest of the flour at the end. Scrape the sides again and do a final mixing with a spatula. Be careful not to overtake.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Let cool in the pan for about 10 minutes, then take it out of the pan and place on wire racks to cool completely.
- In a medium bowl, put in the chocolate chips and corn syrup
- Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth.
- Use a large serrated knife to remove any domes from the tops of the cakes so they are flat.
- Take the pastry cream out of the refrigerator and give the pastry cream a good stir with a whisk to smooth it out.
- Place first cake layer on a serving platter, then top with the pastry cream.
- Add the second cake layer to the top of the cake. Spread the chocolate ganache on top.
- Refrigerate cake until ready to serve.
Adapted from : Life, Love and Sugar
