Boston Cream Pie
Ingredients
Sponge Cake (one 10" round sponge cake)
- 7 eggs, separated
- 8 oz sugar, divided
- 1 cup flour
- 1 oz melted butter
Pastry Cream
- 1 tbsp butter
- 2 cups milk
- 2 cups light cream
- ½ cup sugar
- 3-½ tbsp cornstarch
- 6 eggs
- 1 tsp dark rum
Chocolate Ganache Icing
- 6 oz fondant
- 3 oz semi-sweet chocolate, melted
White Fondant Icing
- 5 oz fondant
Cake Border
- 4 oz toasted almonds
How-to
Sponge Cake
- In two bowls, separate egg yolks and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture
- Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10" greased cake pan
- Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully
Pastry Cream
- Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form
- When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk until smooth and flavor with 1 tsp dark rum
White Fondant Icing
- Warm 5 oz of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary
- Place in a pastry bag with a 1/8" tip
Chocolate Ganache Icing
- 6 oz fondant, 3 oz semi-sweet chocolate, melted, 2 oz warm water. Add melted chocolate. Thin to spreading consistency with water
- Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag
Assembly
- Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers
- Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds
- Spread a thin layer of chocolate ganache icing on the top of the cake
- Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge
- Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds
- Chill before serving