Boston Cream Pie

A Pie which is not a pie but a cake.  A total misnomer but a delicious light cake.  Its actually a sponge cake filled with vanilla cream and then covered with a chocolate ganache. 

Recipe

Sponge cake

• 100 gms flour
• 1 tsp baking powder
• 120 gms sugar
• 4 eggs - separated
• vanilla extract

1. Sift the flour and baking powder and keep aside.
2. Grind the sugar to make powdered sugar.  Sift to ensure there are no lumps
3. Beat the egg whites until soft peaks form.  Gradually beat in the castor sugar, till you achieve stiff glossy peaks.
4. Add in the egg yolks and extract, beating well.
5. Fold in the flour, in three lots, taking care not to deflate the mixture.
6. Pour into a lined, dusted 9" dish and bake for 30 mins at 170 C or till skewer inserted in centre comes out clean.
7. Turn onto a wire rack and leave till cool

Pastry Cream

• 3 egg yolks
• 50 gms sugar
• 300 ml milk
• 20 gms cornflour
• 1 tsp vanilla extract

1. Beat the egg yolks and sugar till light and creamy
2. Add in the flour and stir to make a paste.
3. Bring the milk just to boil.
4. Pour milk into the egg, sugar, flour mix, whisking all the while to ensure egg does not curdle.
5. Put this mix back on the heat and cook on low till it becomes thick and coat the back of a spoon.
6. Remove and cool.  Add extract once it comes to room temperature.
7. Cover and keep in the refrigerator to cool.

Chocolate Ganache

• 100 gms chopped chocolate
• 100 gms cream
• 1 tbsp butter

1. Heat butter and cream together till warm and butter melts.
2. Pour over the chopped chocolate and stir to mix all.
3. Keep to cool to room temperature.

Assembling.

1. Split the cooled cake into three layers.
2. Place the top layer on the bottom and spoon the center with some of the pastry cream
3. Cover with 2nd layer and repeat.
4. Cover with the 3rd layer and pour ganache on the top.  I just let it drip down the sides.

Since this is a sponge cake and is not soaked in any liquid, its best eaten fresh the same day.