Mama Bill's Kitchen
Boston Cream Pie Recipe
This cake is good any time, but is especially refreshing during hot weather.
Difficulty: Moderate.
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.
- 678 grams (1 cake, split) Cake. See Sponge Cake 1 Recipe. For an even better cake, see Sponge Cake 2 Recipe.
Icing.
- 231 grams (1 cup) Chocolate Icing. See Chocolate Icing Recipe.
Preparation
- Make Custard Cream.
- While the Custard Cream is chilling, make a Sponge Cake, or a Sponge Cake #2.
- Make Chocolate Icing.
- 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.
- Spread the Custard Cream over the bottom layer.
- Add the other cake layer on top of the Custard Cream. It's tricky not breaking the cake, so ask someone for help.
- 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.
- Chill for 4 hours before serving.
Storage
Store covered with plastic wrap or in an airtight container for up to one week.
Nutrition
| Calories | 420 calories |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Monounsatured Fat | 1 g |
| Sodium | 333 mg |
References
Image thanks to Flickr user Francisco Seoane Perez (Generic License License 2.0). This image was cropped from the original.