I can't remember the last time I made a Boston Cream Pie. Yeah it's been a long , long time. To Read More, Click On The Recipe Title.
The owner of the restaurant that I work at wants me to start baking for him. We have pies and ice cream for dessert at the restaurant ( the pies are frozen) what he wants from me is cakes to start with. So I decide to make this at home to see if it was something I'd like to make for the restaurant. This recipe came from Joy of Baking and that's where you will find the recipe. It was a little work, making the pastry cream, the cake recipe was a little more involved than a normal Boston Cream Pie but the extra work was well work the effort. The cake is feather light, yes feather light and you'll understand why when you look at the directions for the cake. I made this recipe this morning, I assembled the cake about 3pm then left for the restaurant to bake. When I got home 3/4 of the cake was gone. What does that tell you......besides the fact that my family inhales anything that moves in my kitchen! This recipe made two 9 inch round cakes, the recipe called for 8 inch but I don't have any.
Once again I picked a recipe that called for separating the eggs and beating the egg yolks to a thick light yellow color, whipping the egg whites and then combining the two. Then sifting in the flour. That is why this cake is so light. They came out perfect.
I placed the cake bottom side up on my cake plate and covered it in pastry cream.
I placed the second cake bottom side up on top of the pastry cream and......
just poured that beautiful chocolate all over the top !
Yes this was worth the the time effort and will be showing up at the restaurant,why not I get paid by the hour right LOL!!