BOSTON CREAM CHEESECAKE
Love cheesecake? Love Boston cream pie? Behold our creamy, dreamy Boston Cream Dreamcake. Er-Cheesecake. (Whatever it's called, it's amazing!)
Provided by My Food and Family
Categories Dairy
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
- Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
BOSTON CREAM PIE
Don't let the name fool you-this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our Vanilla Pudding in this Boston Cream Pie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
- With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
- Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
- Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.
- Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
- Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
EASY BOSTON CREAM CAKE
Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.
Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
BOSTON CREAM PIE
Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 19
Steps:
- Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g
BOSTON CREAM PIE
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
- In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
- Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
- To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
BOSTON CREAM PIE
This Boston Cream Pie Cake is a classic! Soft yellow cake with a homemade custard filling, topped with silky chocolate ganache.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 17
Steps:
- Grease and flour 2 9" cake pans. Line the bottom with parchment paper so the cakes come out cleanly.
- Preheat the oven to 375º Fahrenheit.
- Combine the cake flour, baking powder and salt in a small bowl.
- In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed.
- Add the eggs and vanilla extract and mix well.
- Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it.
- Turn the cakes out to a wire rack to cool completely.
- Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.
- Remove the pan from the heat and cover with foil to keep it warm.
- Whisk together the remaining milk and cornstarch in a bowl.
- Add the eggs and whisk again until smooth.
- Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time.
- Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth.
- Once the mixture is thick, remove from the heat.
- Mix in the vanilla extract and cool to room temperature.
- Heat the heavy cream in the microwave until it is hot, but not boiling.
- Place the chocolate chips in a bowl, then pour the hot cream over top.
- Cover the bowl with a plate and allow it to sit for 3-5 minutes.
- Stir the chocolate chips and cream until they are completely combined, smooth and shiny.
- Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don't want it to totally run off.
- Place one cake layer upside down on a cake plate.
- Spread the cooled custard on top of the cake.
- Place the second cake (also upside down) on top.
- Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 332 kcal, Carbohydrate 36 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 99 mg, Sodium 138 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BOSTON CREAM POKE CAKE
Make and share this Boston Cream Poke Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Make cake according to package instructions.
- Mix pudding mix with milk.
- Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
- While cake is still warm, poke holes in cake using a wooden spoon.
- Pour pudding over cake and gently press pudding into cake.
- Cool cake in the refrigerator.
- Remove foil from frosting.
- Microwave for 10-15 seconds and stir.
- Frosting should be pourable but not bubbly.
- Pour over cake and spread gently.
Nutrition Facts : Calories 446.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 12.2, Sodium 620.4, Carbohydrate 75.9, Fiber 0.8, Sugar 55.2, Protein 5
BOSTON CREAM PIE
Steps:
- For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
- For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
- To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.
ANNA OLSON'S BOSTON CREAM PIE
This dessert, which is actually a cake, inspired the doughnut that is now so widely popular.Makes 1 9-inch cake
Provided by Anna Olson
Categories bake,Bake With Anna Olson,chocolate,Complex,dessert,eggs and dairy
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
- Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
- In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
- While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
- For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
- To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
- The cake can be stored refrigerated for up to 2 days.
BOSTON CREAM ANGEL CAKE
This is a quick dessert if you use a store-bought angel cake, but you can make your own if you like. Use instant pudding mix and a jar of hot fudge sauce to finish it up and you have a quick, delicious dessert that looks so pretty. Make your own hot fudge if you want to. You can also try different flavors of instant puddings or different ice cream toppings.
Provided by Mimi in Maine
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, whisk 2 cups milk and the pudding mix for 2 minutes.
- Let stand for 2 minutes or until soft set.
- Split cake into three horizontal layers; place bottom layer on a serving plate.
- Spread half the pudding on this layer; repeat layers.
- Put top layer on and then cover and refrigerate till set.
- In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
- Drizzle over cake, allowing it to drip down the sides.
- Refrigerate leftovers.
Nutrition Facts : Calories 365.7, Fat 5.9, SaturatedFat 3, Cholesterol 9.6, Sodium 629.4, Carbohydrate 71.6, Fiber 1.2, Sugar 41.5, Protein 7.3
BOSTON CREAM PIE CAKE
Steps:
- Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in 1/2 cup Cool Whip.
- Slice angel food cake horizontally into three layers. Stack cake layers on a plate, spreading pudding mixture between layers.
- Microwave chocolate and remaining Cool Whip in a microwaveable bowl on high for 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Spoon over cake.
- Refrigerate 1 hour.
BOSTON CREAM POKE CAKE
Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
- Refrigerate 1 hour.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 32 g, Protein 5 g
BOSTON CREAM CAKE
Steps:
- Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
- Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
- Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
- Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
- Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
- To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
- To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
More about "boston cream cake food"
BOSTON CREAM CAKE WITH CHOCOLATE GANACHE - THE RECIPE …
From therecipecritic.com
5/5 (1)Calories 412 per servingCategory Cake, Dessert
- Heat half and half with ¼ cup of sugar in a medium saucepan over medium heat, stirring occasionally, until simmering. Take off the heat.
- Microwave the cream in a heat proof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
AMERICAN CAKES - BOSTON CREAM PIE, HISTORY AND RECIPE
From toriavey.com
5/5 (10)Total Time 55 minsCategory DessertCalories 292 per serving
- In a 2-quart heavy bottomed saucepan, heat the milk, vanilla bean, and 2 tablespoons sugar over medium heat, stirring occasionally, until small bubbles appear around the edges. (The sugar helps to prevent the milk from scorching.) Remove from the heat, cover, and let steep until the vanilla infuses the milk, about 10 minutes. Remove the vanilla bean and return to a simmer. Meanwhile, in a medium bowl combine the remaining sugar, flour, and salt. Gradually stir in the warm milk.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, 1/4 cup milk, and vanilla.
- If using a springform pan, cut the cake horizontally in half. Place a cake layer on a serving plate, spread with the filling, and top with the second cake layer. Refrigerate while preparing the glaze.
BEST-EVER BOSTON CREAM PIE RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
Ratings 16Calories 462 per servingCategory Dessert
- Move the oven rack to the middle position and preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- Put one of the cakes in the center of a cake plate or pedestal. Spoon the pastry cream onto the cake and spread it evenly to the cake edges.
- In a small saucepan over medium heat bring the cream and corn syrup to a simmer. Remove the cream mixture from the heat and add the chocolate. Let the mixture sit for 1 minute, and then whisk until combined and smooth, about 30 seconds. Let the mixture sit, whisking every minute until the chocolate has thickened slightly, about 5 minutes in total.
BOSTON CREAM PIE CREPE CAKE - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (3)Total Time 6 hrs 5 minsCategory DessertCalories 448 per serving
- FOR THE PASTRY CREAM: In medium saucepan over medium heat, heat half-and-half until just simmering. In medium bowl whisk yolks, sugar, and salt until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat, and whisking constantly, slowly add ½ cup half-and-half to yolk mixture to temper. Whisking constantly, pour tempered yolk mixture into half-and-half in saucepan. Return saucepan to medium heat and cook, whisking constantly, until slightly thickened, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, for 8 minutes. Increase heat to medium and cooking, whisking vigorously, until bubbles burst on surface, 1-2 minutes. Take saucepan from heat; whisk in butter and vanilla until butter is completely melted. Strain pastry cream through fine-mesh strainer set over medium bowl. Lightly grease parchment or plastic wrap with nonstick cooking spray and press it directly on surface of pastry cream. Refrigerate until set,
- FOR THE CREPES: In large bowl sift together flour and salt. In small bowl whisk together milk, eggs, water, and melted butter. Whisk egg mixture gradually into flour. Place large, fine strainer over medium bowl and pass batter through strainer. Cover bowl with plastic wrap and chill at least 2 hours, or up to 2 days.
- Gently whisk batter. Heat 6-7-inch crepe pan or heavy skillet over medium-high heat. Brush bottom of pan and side very lightly with butter (butt should sizzle when it hits the pan). When butter stops sizzling, pour 2 ½ tablespoons (use ¼-cup measure just over half full) batter into pan. Do this by tilting heated pan just slightly to the left and begin pouring the batter. Continue to pour batter in a steady stream as you twirl the pan slowly counterclockwise until the crepe is formed. Cook until crepe is nicely browned on bottom, 30 seconds-1minute. Loosen crepe from pan with table knife or metal icing spatula and flip. Cook until nicely browned on other side, about 30 seconds longer.
- Move cooked crepe to a large plate and repeat cooking process with remaining batter, brushing pan as needed, every 2-3 crepes or so.
BOSTON CREAM PIE - MRFOOD.COM
From mrfood.com
4/5 (11)Estimated Reading Time 2 minsCategory Cakes
QUICK BOSTON CREAM CAKE - MRFOOD.COM
From mrfood.com
4/5 (4)Estimated Reading Time 1 minCategory Cakes
BOSTON CREAM CAKES RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 5 mins
BOSTON CREAM CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
CLASSIC BOSTON CREAM PIE RECIPE | YANKEE MAGAZINE
From newengland.com
Servings 10-12Estimated Reading Time 3 mins
RECIPE: BOSTON CREAM CAKE | STYLE AT HOME
From styleathome.com
BEST BOSTON CREAM PIE RECIPE - HOW TO MAKE BOSTON ... - DELISH
From delish.com
Total Time 4 hrs
EASY BOSTON CREAM POKE CAKE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
4/5 (308)Estimated Reading Time 4 minsServings 12
- While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
- Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
BOSTON CREAM PIE - KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (66)Calories 313 per servingTotal Time 5 hrs 10 mins
- Lightly grease two 9" round pans or line with parchment paper rounds., Beat the sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.
- Slowly beat in the vegetable oil., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine.
- Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits., In a saucepan set over medium heat, bring the butter and milk just to a boil.
BEST BOSTON CREME ANGEL FOOD CAKE RECIPE - HOW TO MAKE ...
From delish.com
Category DessertTotal Time 30 mins
- Slice angel food cake in half lengthwise and spread a thick layer of pudding on top of the bottom half (you'll have about 1/4 of the batch of pudding left, depending on the size of your cake).
- Top with angel food cake top. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles.
BOSTON CREAM PIE CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (2)Category DessertCuisine AmericanCalories 415 per serving
- Preheat oven to 350 degrees F. Line two 8 inch baking pans (2 inch tall) with foil, pressing the foil tightly against the inside of the pan so that it conforms to the pan (you can use one 9 inch pan, with 3 inch tall sides, instead of 2 pans). Spray with non stick baking spray. Put the cake strips around the pans.
- With a mixer fitted with a whip attachment, whip 4 eggs until foamy and doubled in size. With the mixer still running on high, start adding 1 cup sugar, one tablespoon at a time. Continue whipping until tripled in volume and pale in color, about 7-8 minutes.
- Once the eggs are tripled in volume, sift 1/3 of the flour & the baking soda into the bowl and with a wooden spoon fold the flour in until almost incorporated, using a “drawing the figure 8” motion. Using this technique add the flour in 2 more additions.
TRADITIONAL FOOD IN BOSTON, MASSACHUSETTS | TRIP101
From trip101.com
Estimated Reading Time 7 mins
- Lobster pizza. Like the rest of New England region, Massachusetts also has a love for Lobster. People from New England always find the strangest ways to eat Lobster, they even have Lobster ice-cream.
- Sticky bun. Sticky buns are breakfast pastry for Boston. The main ingredients include butter, honey, cream, brown sugar, granulated sugar, pecan nuts, and brioche dough.
- Cannoli. We do not know when this Italian cream pastry was introduced here but Boston loves it. Cannolis are so easy to make that you can make them into your kitchen within a few minutes.
- Clam chowder. New England style clam chowder is prepared with minced clam, milk or cream and some vegetables cooked until a thick consistency. Some even use salt pork or bacon but one thing is sure, there will be clams.
- Fenway Franks. When the Red Sox game is on, munching Fenway Frank is a tradition. Even when there is no game at Fenway Park, it is the favorite fast food for Bostonians.
- Spuckie. Old Bostonians, especially from the Italian neighborhood calls the subs as Spuckies because in Italian the long rolls were known as ‘Spucadella’.
- Linguica cheese roll. Linguica word originated from Portugal and it is a type of sausage that has been made with minced pork. In the New England areas, Linguicas are more popular, flavor-wise it is hot but not as hot as the Mexican or Spanish sausage.
- Lobster roll. Like we have mentioned, people from the New England have this never-ending love for lobsters. Another simple food in our list is, ‘lobster roll’.
- Scrod. Scrods are cod, but smaller cod. The name Scrod was given to cod by the people of New England region. Here, the restaurants have white cod fillets cooked with butter and garlic.
- Boston cream pie. This cream cake is the signature of Boston and the official dessert of Massachusetts, but rather we call it a creamy pie. Boston cream pie is a two-layer cake with thick pastry cream at the center and chocolate ganache over its top layer.
BOSTON CREAM POKE CAKE - WAYS2FOOD
From ways2food.com
Servings 12Total Time 50 mins
FOOD MUSE: BOSTON CREAM PIE, THE PIE THAT TAKES THE CAKE ...
From artsfuse.org
Estimated Reading Time 7 mins
BOSTON CREAM POKE CAKE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
Estimated Reading Time 1 min
BEST BOSTON CREAM PIE CHEESECAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
1.9/5 (7)Category Cheese,Chocolate,DessertServings 10-12
BOSTON CREAM PIE CAKE - MORE.CTV.CA
From more.ctv.ca
Servings 12Total Time 2 hrsCategory Dessert
BOSTON CREAM PIE - CANADIAN LIVING
From canadianliving.com
BOSTON CREAM PIE RECIPE - YOUTUBE
From youtube.com
BOSTON CREAM ANGEL CAKE - LUNCH RECIPES
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BOSTON CREAM CAKE NUTRITION FACTS - EAT THIS MUCH
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BAREFOOT CONTESSA | BOSTON CREAM PIE | RECIPES
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