Mama Bill's Kitchen

Boston Cream Pie Recipe

Boston Cream Pie Recipe Image

This cake is good any time, but is especially refreshing during hot weather.

Difficulty: Medium.
Prep time: 30 minutes + 1 hour wait + 4 hours chilling time.
Cook time: 10 minutes (Custard Cream) + 35 minutes (Sponge Cake).
Servings: 8 slices.

Ingredients

Cream Filling.

  • 242 grams (2 cups) Custard Cream. See Custard Cream Recipe. This uses only egg yolks; you can use the egg whites in the cake.

Cake.

Icing.

Preparation

  1. Make Custard Cream.
  2. While the Custard Cream is chilling, make a Sponge Cake, or a Sponge Cake #2.
  3. Make Chocolate Icing.
  4. When the Custard Cream has chilled and the Sponge Cake has cooled, split the cake into two layers using a serrated knife. It's helpful to mark the middle of the outer edge with several toothpicks.
  5. Spread the Custard Cream over the bottom layer.
  6. Add the other cake layer on top of the Custard Cream. It's tricky not breaking the cake, so ask someone for help.
  7. Spread the Chocolate Icing on the top, and allow some to drip over the sides. If it's too thick, mix in 1 tsp of water at a time until it becomes soft enough to spread.
  8. Chill for 4 hours before serving.

Storage

Store covered with plastic wrap or in an airtight container for up to one week.

Nutrition

Amount per 144 gram serving
Calories420 kcal
Total Fat16 g
Saturated Fat2 g
Monounsaturated Fat1 g
Polyunsaturated Fat3 g
Sodium333 mg

References

Image thanks to Flickr user Francisco Seoane Perez (Generic License License 2.0). This image was cropped from the original.