Boston Cream Pie

May 5

For the Cake

For the Pastry Cream Filling

For the Chocolate Glaze

For the White Icing

Baking the Cake

Preheat the oven to 350°F and line 2 (9-inch) cake pans with parchment paper, then set them aside.
In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
Add the egg yolks, one at a time and whip until thickened, another 2 minutes.
Add half of the flour, and mix until smooth.
Repeat with the remaining half of flour, then add the vanilla and salt.
Pour the batter into a medium bowl.
Clean the mixing blow, then add the egg whites and whisk at medium speed until they reach medium peak, about 3–5 minutes.
Remove the bowl from the mixer and use the whisk to fold half of the whipped egg whites into the cake batter bowl, then gently fold in the other half until smooth.
Divide the batter between the prepared pans.
Bake for approximately 25–30 minutes until light golden brown at the edges, springy to the touch in the center, and when a toothpick inserted in the center comes out clean.
Remove to wire racks to cool.

Making the Pastry Cream Filling

While the cake is baking and cooling, prepare the pastry cream by placing the milk and cream in a medium saucepan over medium heat.
Meanwhile, combine the sugar, cornstarch, eggs, and egg yolks in a bowl and whisk until well blended.
When the milk mixture reaches scalding, remove it from the heat and slowly whisk half of the hot milk mixture into the egg mixture, a big splash at a time.
Whisk in the remaining half, then return it all to the pan.
Continue to cook the pastry cream on low heat until just boiling, stirring with a rubber spatula or wooden spoon to avoid sticking/burning on the bottom.
Once the pastry cream thickens, add the rum and the butter, then strain it into a bowl and cover the surface.
Refrigerate overnight if possible, or at least 30 minutes until the pastry cream is cool.

Decorating the Cake

Once the cakes are completely cool, remove them from the pans and place them on a baking sheet or cake plate.
Spread the pastry cream over one layer.
Top with the second cake layer and refrigerate the cake while you prepare the toppings. (Reserve a small amount of the pastry cream to spread on sides to adhere to almonds.)
Make the chocolate glaze by melting all the ingredients in a bain-marie (medium bowl over a medium saucepan with hot water).
Stir over low heat until smooth, and keep warm.
For the white icing: In a small bowl, whisk together the powdered sugar, corn syrup, water, vanilla, and powdered sugar.
Thin with a few drops of water if necessary.
Place the icing in a piping bag fitted with a ⅛-inch tip.
Spread a thin layer of chocolate glaze on the top of the cake.
Follow immediately with white icing by piping concentric spirals starting from the center of the cake.
Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge, creating the classic spider-web pattern.
Spread the sides of cake with a thin coating of the reserved pastry cream.
Press on toasted almonds.
Refrigerate for at least 30 minutes, slice, and serve.

recipe

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