It's the 20th today so that can only mean one thing, The Cake Slice. I joined an online baking group last October and there are members from around the world who all love baking and trying new cake recipes. Members from The Cake Slice have been baking from Vintage Cakes by Julie Richardson, which is by far one of my favourite baking books. This months cake is Boston Cream Pie- Lets which I voted for and is a rework from the classic Boston Cream Pie. I decided to rework the recipe to make a layer cake as I was pressed for time (which is quite common these days) and didn't want to faff about with making a mini pudding. I added 200g of butter to the recipe as it felt very weird making the cake without butter and also I was unsure whether this recipe (minus the butter) would work for a layer cake as it was designed for the mini versions.
Here is how my Boston cream pie turned out:
|Boston Cream Pie|
|Boston Cream Pie from the top.|
|Boston Cream Pie cut|
|Boston Cream Pie.|
I first started by sifting the self-raising flour and baking powder, placed in a bowl and set aside.
I whisked the cream and sugar and then added the butter.
|Cream and sugar.|
I then added the eggs and added the flour in three parts until the mixture was combined.
|Boston Cream Pie mixture|
I placed the mixture in two baking tins and left to bake for 25-30 minutes.
|Boston Cream Pie pre bake.|
2 Cups (8 ounces) self-raising flour
200g (7 ounces) butter.
1 teaspoon baking powder
1 1/2 cup double cream, cold
1 1/2 cup (8 3/4 ounces) caster sugar
2 teaspoons pure vanilla extract.
For the pastry cream I followed a Raymond Blanc recipe and it can be found on the link.
100g dark chocolate
150g milk chocolate
To make the cake, sift together the self - raising flour and baking powder into a bowl, then whisk the ingredients by hand to ensure they are well mixed.
Using a hand held mixer, whip the cream on high speed until soft, droopy peaks form. On medium-low speed, add the sugar in a steady stream and then return to the mixer to a high speed to continue to whip the cream until stiff peaks begin to form. Return the mixer to low speed and add the eggs one at a time, followed by the vanilla and the butter. Stir in the flour mixture in three parts, adding the next addition as soon as the flour has been incorportated. Turn the mixer before all the flour is completely mixed into the batter and finish mixing the batter by hand with a wooden spatula. Pour the batter into the prepared baking dish and place in the centre of the oven until the cake springs back in the midle when lightly pressed, 28 to 32 minutes. Cool the cake in its pan on a wire rack until it reaches room temperature.
Follow the recipe for the pastry cream and once cool spread on top of the cake.
For the chocolate ganache, combine the chocolate and butter in a heatproof bowl above a pan of simmering water or in the microwave in 30 seconds blasts. Once the chocolate and butter are combined leave to cool down to set in the fridge (this should take an hour). When ready to use stir the ganache and spread on top of the cake.