Level: | Intermediate |
Total: | 1 hr 36 min |
Prep: | 15 min |
Inactive: | 6 min |
Cook: | 1 hr 15 min |
Yield: | 10 servings |
Ingredients
- 7 eggs, separated
- 8 ounces sugar
- 1 cup flour
- 1 ounce melted butter
- 1 tablespoon butter
- 2 cups milk
- 2 cups light cream
- 1/2 cup sugar
- 3 1/2 tablespoons cornstarch
- 6 eggs
- 1 teaspoon dark rum
- 6 ounces fondant
- 3 ounces semisweet chocolate, melted
- 5 ounces fondant
- 6 ounces semisweet chocolate, melted
- 2 ounces warm water
- 1 cup confectioners’ sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
- 4 ounces toasted almonds
Instructions
- For Sponge Cake: Preheat oven to 350 degrees F.
- 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 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly.
- For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. 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 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.
- For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.
- For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
- Chocolate Icing: Melt chocolate. Combine with warm water.
- White Icing: Combine ingredients and warm to approximately 105 degrees F. Adjust the consistency with water. It should flow freely from the pastry bag.
- To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant 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 the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
Nutrition Facts
Serving Size | 1 of 10 servings |
Calories | 819 |
Total Fat | 39 g |
Saturated Fat | 19 g |
Carbohydrates | 109 g |
Dietary Fiber | 3 g |
Sugar | 91 g |
Protein | 14 g |
Cholesterol | 275 mg |
Sodium | 182 mg |
Reviews
As far as the cake, it was fantastic. I have a new convection oven and the cake baked in 24 minutes. It came out very light and very moist. But, I really beat the separated eggs and they came out really well. As I was putting the batter into the cake pan, the lightness was really apparent. I think that is the key to making a perfect cake, as well as measuring out all the ingredients on a scale.
I love this recipe. It is the best Boston Cream Pie I have ever made, and, since my partner is from Boston and loves this pie, I have made many of them. This is the best!
I would like to encourage everyone to get out the food scale when measuring out the sugar and the butter. A cup of sugar is not 8 oz, as called for in the receipe. Likewise for the butter measurement.
I took reviewer’s comments about “blandness” and took their advise. I added a teaspoon of vanilla to the cake batter. Yum. I also added a teaspoon of vanilla and an ounce of rum to the custard. You can also add more rum and vanilla to the chilled custard when you whip it up. These add-ins did not affect the consistancy of the cake. There is no reason for this cake to be flavorless.
Honestly though, I wish I hadn’t. The cake needs a lot more sugar, vanilla and some other type of liquid. What I tasted in the cake was a dry, bland product that couldn’t even be saved by the chocolate ganache and vanilla custard that sat along in it. If anything, I’d just use this recipe as a basis for how to make a boston cream pie and then use other recipes to substitute the separate parts. Hey, at least the custard and ganache tasted good?