Boston Cream Pie Pound Cake
Home Cook: Sharmini Jayawardena
I made this wonderful dessert cake on New Year’s Eve of 2016😍 and here I am, this time around on Christmas Eve of 2017!🤩
This cake consists of three components.
I have also reduced or increased the ingredients and altered the method where necessary as pastry cream and chocolate ganage can vary in consistency during the Summer and when made in the Tropics.
For Pastry Cream:
3 egg yolks
7 tbls granulated sugar
1/4 tsp salt
1 1/2 tsps vanilla extract
3 tbls corn starch
2 tbls unsalted butter, softened (1 only)
1 1/3 cup heavy cream (1 only)
Ingredients for cake:
1 1/2 cups sifted all-purpose flour
1 1/2 tsps baking powder
1/2 tsp salt
1 cup granulated sugar
6 tbls unsalted butter
1/2 cup milk
1 tsp vanilla extract
6 oz semi-sweetened baking chocolate finely chopped
3/4 cup heavy cream
Method for cake:
1.Pre-heat the oven to 350 degrees F or 180 degrees C. (In certain ovens the temperature would be 230 degrees C). Butter and flour 9x5x3” loaf pan (8 cup volume pan) or just butter the pan and line the bottom with parchment paper leaving the paper over hang on either sides so can easily lift cake.
2.In a small sauce pan over a low heat combine milk and butter, bring to a boil, set aside.
3.Whisk together flour, baking powder and salt, set aside.
4.In a separate bowl beat the eggs, sugar on high speed until lighter in colour and thick (4-5 mnts). Using a rubber spatula, gradually stir in dry ingredients, stir until combined.
5.Turn on your mixer on low speed and pour hot milk into batter. Mix until evenly combined and smooth. Mix in vanilla.
6.Spread the batter in loaf pan, smooth the top and place in pre-heated oven. After 20 mnts rotate the pan and tent the pan with aluminum foil if browning too much.
Bake until golden brown and toothpick inserted in the centre comes out clean (35-45 mnts).
Baking time might vary depending on the oven and baking dish you use. If you use a ceramic dish it might be done by 38 mnts.
I used a tin pan and it was done in 40 mnts.
Don’t dry the cake too much.
7.Let the cake cool 10 mnts in the pan and transfer it to a rack to cool completely.
Use a serrated knife to split cool cake horizontally. Place bottom half on a serving plate, spread pastry cream to within 1/2” of edge then gently place top half of cake.
To make the Pastry Cream:
1.Whisk together egg yolks sugar and salt. Add corn starch and mix until the mixture is pale yellow and thick.
2.In a medium saucepan place 1 1/3 cups (or 1cup), heavy cream, add egg mixture and stir until combined. Whisking constantly cook over medium heat until it gets thick pudding consistency.
3.Remove from heat add butter and vanilla and stir until the butter is melted. Transfer to bowl cover with plastic wrap pressed on the top of the pastry cream so a film does not form.
4.Refrigerate at least 2 hours to set.
(I refrigerated and then kept it in the freezer then transferred back to refrigerator as I have tropical conditions)
To Make the Chocolate Ganache
1. Warm the cream in a saucepan over medium heat until simmering. While it’s heating, chop the chocolate🍫 into small pieces. (if you’re using bars or bricks), and place in a glass bowl.
When the cream is heated, pour it over the chopped chocolate and stir until the mixture is smooth. Allow to cool and thicken. Stick it in the frig for about 10 minutes to speed up the process!
(Note: you can also allow this to completely cool and whip it to use as a filling or frosting for piping.)
This is nothing but a delicious giant eclair with the pastry being replaced by cake 😋.
Merry Christmas 🎁🎄🎉🎊🎈🎆🍾🥂 🎅🤶