Boston Cream Pie Cake (Printable Version)

# What You'll Need:

→ For the Pastry Cream

01 - 90 g granulated sugar
02 - 1/4 tsp fine sea salt
03 - 28 g cornstarch
04 - 4 large egg yolks
05 - 375 ml whole milk
06 - 28 g unsalted butter
07 - 1 tsp pure vanilla extract

→ For the Sponge Cake

08 - 130 g all-purpose flour, sifted
09 - 1 1/4 tsp baking powder
10 - 1/4 tsp fine sea salt
11 - 3 large eggs
12 - 165 g granulated sugar
13 - 1 tsp pure vanilla extract
14 - 90 ml whole milk
15 - 42 g unsalted butter

→ For the Chocolate Glaze

16 - 120 ml heavy cream
17 - 1 tbsp light corn syrup
18 - 115 g bittersweet chocolate, finely chopped

# Step-by-Step Directions:

01 - In a medium heatproof bowl, whisk together granulated sugar, fine sea salt, and cornstarch. Add egg yolks and a portion of the milk, whisking until smoothly combined with no dry spots.
02 - In a saucepan, heat the remaining milk over medium until steaming without boiling. Remove from heat immediately to avoid scorching.
03 - Slowly drizzle the hot milk into the egg mixture, whisking constantly to gently raise the temperature and avoid curdling.
04 - Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring continuously with a wooden spoon until thickened and bubbling, about five minutes.
05 - Remove from heat, stir in unsalted butter and vanilla extract. Pass pastry cream through a fine mesh sieve, cover with plastic wrap directly on the surface, and chill at least two hours.
06 - Preheat oven to 175°C. Grease two 20 cm round cake pans and line bottoms with parchment paper.
07 - In a bowl, whisk together sifted flour, baking powder, and fine sea salt. Set aside.
08 - In a large mixing bowl, beat eggs and granulated sugar for approximately four minutes until pale, thick, and ribbon-like. Mix in vanilla extract.
09 - On low speed, gently fold the flour mixture into the egg mixture, just until homogenous. Take care not to deflate the batter.
10 - Melt milk and butter together until hot but not boiling. Gradually add to the batter and stir until smooth and pourable.
11 - Divide batter evenly between prepared pans. Bake for 22–25 minutes until the tops spring back and a toothpick inserted in the center comes out clean.
12 - Let cakes cool in pans on wire racks for 20 minutes. Invert onto racks, remove parchment, and leave to cool completely.
13 - Remove pastry cream from refrigerator to slightly soften. Place one cake on a serving platter and spread pastry cream evenly, stopping just short of the edges. Top with second cake layer and press gently to secure.
14 - Combine heavy cream and corn syrup in a small saucepan over medium heat and heat until steaming. Pour over chopped bittersweet chocolate in a heatproof bowl. Let stand five minutes, then stir until glossy and smooth.
15 - Pour the chocolate glaze over the cake, allowing it to drip over the sides. Chill assembled cake to set the glaze before slicing.

# Helpful Notes:

01 - For the smoothest pastry cream, whisk constantly while thickening and always strain through a fine sieve.
02 - This dessert is best served at room temperature for optimal texture and flavor.
03 - Store covered in the refrigerator. Consume within three days for best quality.
04 - This cake does not freeze well due to the pastry cream.
05 - Clean each cake slice by dipping a knife in hot water and wiping between cuts for neat servings.

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