A very tasty and delicate creamy Boston Cream Pie. It's an incredible combination of airy sponge cake, custard cream and chocolate cocoa glaze. It's heavenly - I recommend making it!
Boston Cream Pie
Boston Cream Pie made with an airy sponge cake, a generous layer of custard cream and a chocolate cocoa glaze.
Ingredients
Method
Sponge cake
- Sift the flour with the baking powder into a bowl and add 50 g of sugar.
- In another bowl, whisk the egg yolks with the lemon juice and vegetable oil.
- In a separate bowl, whip the egg whites with the remaining 100 g of sugar to soft peaks.
- Fold in 1/3 of the whites into the yolk mixture first and mix gently, then fold in the rest of the whites.
- Gradually sift in the flour mixture, folding gently with a spatula until smooth - be careful not to deflate the batter.
- Line the bottom of a 24 cm pan with a circle of parchment and pour in the batter. Bake in an oven preheated to 175°C for 30-40 minutes; test doneness with a skewer - it should come out dry. Let the sponge cake cool completely.
Custard cream
- Combine all the cream ingredients except the milk and butter in a saucepan and whisk together. Pour in the milk and whisk again.
- Cook over low heat for about 10 minutes until thickened and bubbling. Remove from the heat, stir in the butter and let cool.
Glaze and assembly
- Cut the sponge cake into three layers. Spread the two bottom layers generously with custard cream.
- For the glaze, mix the cocoa with the sugar in a saucepan and add the water. Bring to a boil over heat until the sugar dissolves, then remove from heat and let it cool slightly so the glaze thickens.
- Spread the glaze over the top of the cake. Decorate with shredded coconut and sprinkles. Enjoy!
Notes
Feel free to change up the decoration to your mood - I also added chocolate candies on top.
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