Boston Cream Pie. I always wanted to make one of these “pies”. But, can you tell me why this cake is called a “pie” ? I honestly don’t know.
CAKE INGREDIENTS 12 Tablespoons Unsalted Butter, softened (3/4 cup) 1 Cup Sugar 2 Teaspoons vanilla 3 Eggs 1 & 1/2 Cups Flour 2 Teaspoons Salt AND 2 Teaspoons Baking Powder 2/3 Cup Milk 1 Tablespoon Vinegar 2 round cake pans ~ Pam PASTRY CREAM FILLING INGREDIENTS: 3 egg YOLKS ~ 3 Cups Milk ~ 1/2 Cup Sugar ~ 1/3 Cup Cornstarch ~ 1/4 Teaspoon Salt ~ 1 Teaspoon Vanilla Extract CHOCOLATE GANACHE FROSTING INGREDIENTS: 1/2 cup semi sweet chocolate chips ~ 2 tablespoons unsalted butter ~ 2 teaspoons light corn syrup ~ 2 teaspoons water Cake HOW TO: oven @ 350°. In a 2 cup measuring cup, combine milk and vinegar. Set aside. In a medium bowl combine: flour, baking powder and salt. Set aside. In a large bowl combine butter and sugar until creamy. Add Vanilla and beat. Add eggs, one at a time. Add milk mixture and flour mixture alternately to the butter mixture. Beat until just combined. Spray cake pans with Pam. Evenly divide cake batter into the 2 pans. Bake 18-30 minutes until toothpick comes out clean. pastry cream filling HOW TO: In a medium bowl, beat the egg yolks well. Stir in milk slowly. In a large heavy saucepan, mix together: sugar, cornstarch and salt. Add in milk mixture and heat on a low setting. Continue to cook on low to medium until mixture reaches a low boil. Once the boiling starts, continue to boil for one minute, stirring constantly. Remove from heat and set pot in a large bowl of ice water and continue to stir. When mixture has cooled a bit, stir in vanilla. Place a piece of plastic wrap directly onto the filling to prevent a skin from forming and place in refrigerator until ready to use. chocolate ganache frosting HOW TO: Dump in a medium bowl. microwave in 20 second increments and stir between increments. repeat until mix is completely smooth.Boston Cream Pie from scratch