Boston cream cake in a slow cooker

10

Prepared by: Ekaterina Fesenko

09.14.2018 Cooking time: 2 hours 0 minutes

Are you a baking fanatic and love to try something new? Then I want to share with you a very cool dessert, which, I am sure, will not leave both adults and children indifferent. Be sure to try it!

Description of preparation:

This pie cake owes its name to the city of Boston.
It is said to have been created in 1856. And in 1996, this pie was declared the official dessert of Massachusetts. It is prepared very simply and relatively quickly, as far as a cake can be prepared. While the biscuit is in the oven, prepare the cream. And the chocolate glaze will generally take you 2-3 minutes. The biscuit can be baked either in the oven or in a slow cooker. Purpose: For an afternoon snack / For a holiday table Main ingredient: Flour / Wheat flour Dish: Baking / Cakes Geography of cuisine: American

Cooking according to the recipe:

1. Preheat the oven to 160°C. Grease a 9-inch cake pan with butter. Line the bottom of the pan with parchment paper and dust the sides with flour, shaking off any excess.
2. Sift the sugar, flour, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Using a knife, stir in the butter until the flour has the texture of coarse crumbs.
3. In a separate bowl, whisk eggs, milk and vanilla. Pour the liquid mixture into the flour mixture and beat on low speed to combine, then increase the mixer speed to medium and beat until the dough is pale and thick, 3 to 5 minutes.
4. Pour 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 into the center of the cake comes out clean. Cool the cake in the pan for 30 minutes, then turn it out to cool completely.
5. Make the custard while the crust bakes
   : In a small saucepan, heat the cream and milk with the seeds scraped from the vanilla bean (or vanilla paste) until the mixture begins to simmer. Whisk the egg yolks with sugar and starch and prepare the butter in a separate bowl with a sieve set over it. Slowly pour the hot cream into the egg mixture, whisking, then return the entire mixture back to the pan, whisking constantly over medium heat until the mixture is glossy and thick, 2 to 3 minutes. Immediately pour it through a sieve into the butter, stirring until the butter melts. Place a piece of cling film directly onto the surface of the custard, cool to room temperature and then refrigerate until assembling the cake.
6. Prepare the chocolate coating while the filling is cooling
   : bring the cream to a boil and pour it over the chopped chocolate. Stir gently until the chocolate is completely melted, then add the vegetable oil and corn syrup. Cool to room temperature before use.
7. Cut the cooled crust in half horizontally and place the bottom layer on a plate. Spread the cream filling evenly over it and place the other cake layer on top. Drizzle the cooled (but still runny) chocolate frosting over the top of the cake and spread it so that it evenly covers just the top of the cake. Place the cake in the refrigerator until ready to serve. The cake can be stored in the refrigerator for 2 days
   .

Categories:

recipe / Desserts / Cakes / Sweet pies, tarts and casseroles / American cuisine

Ingredients:

• Eggs – 4 pieces
• Sugar - 250 grams (150 grams - in dough, 100 grams - in cream)
• Flour - 150 grams
• Baking powder - 1 teaspoon (not heaped)
• Milk – 400 Milliliters
• Egg yolk – 2 pieces
• Corn starch - 3 tbsp. spoons
• Vanilla sugar – 5 grams
• Butter – 70 grams (for cream)
• Cocoa - 3 tbsp. spoons (for icing)
• Sour cream - 4 tbsp. spoons (for icing)
• Sugar - 3 tbsp. spoons (for icing)
• Butter - 2 tbsp. spoons (for icing)

Number of servings: 10-12

How to make Boston Cream Pie

Prepare the ingredients to make the cake.

Separate the whites from the yolks.

And beat with a mixer or whisk into a stiff foam. Gradually add 150 grams of sugar, whisking constantly. You should get a thick, stable mass.

Add 4 yolks one at a time, stirring each time.

Add sifted flour gradually. And also baking powder.

Gently stir the dough.

Place the dough into a baking pan. Bake in the oven at 170 degrees for 40 minutes. Check readiness with a dry wooden stick or toothpick. Remove the finished biscuit from the mold and cool.

Prepare the custard. Pour milk into a saucepan and place on the stove.

In a bowl, combine 2 yolks, 100 grams of sugar and vanilla sugar.

Add starch and stir the mixture until smooth.

When the milk starts to boil, pour in the mixture of yolks, sugar and starch. Stirring constantly, bring the cream until thick. Place the butter into the hot cream and stir. Then cool the cream.

Prepare the frosting for the cake. In a bowl, mix sugar, sour cream, cocoa.

Stir and place on the stove. Bring to a boil and turn off. Then add 2 tablespoons of butter.

Cut the sponge cake into three pieces lengthwise.

Grease the two bottom cakes with cream.

Spread the top layer and sides of the cake with chocolate glaze.

Boston cream cake is ready.

Cut the cake and serve.

Boston cake - a dessert from overseas

Meet Boston Cake. It is said to be one of the most popular and loved desserts in the United States. It consists of sponge cakes, custard and chocolate glaze.

The recipe itself is very old and has undergone some changes since its creation, as is often the case with any dish invented a long time ago. Compared to other cakes, especially modern ones, Boston Cake is completely simple. No fancy creams, complicated baked goods, etc.

This is a traditional “aged” dessert, which, probably, like the Sachertorte, is simply loved and is not going to be sent to the shelf in the form of a printed recipe.

The taste of Boston cake is moderately sweet, quite rich; it is not a light version of dessert, but, as mentioned above, a classic of confectionery art. A sponge cake with the addition of butter and a mixture of cream and milk, a cream based on milk and eggs with cream, chocolate icing - is it possible to ask for something light from such a set of ingredients? This is the traditional taste of the cake, and this is confirmed from the first spoon.

Biscuit

Mix 120 ml of egg whites with 1/3 of the milk mixture. Use a whisk or mixer until the mixture is smooth (let's call it mixture 1).

Sift flour (455 g), sugar (455 g), baking powder (16 g) and salt (2.5 g) together. If your sugar is not fine, then simply add it to the sifted ingredients at the end. Add melted butter, remaining cream and milk mixture (2/3) and 1 egg. Mix all the ingredients using a mixer, and when it is visually noticeable that the mass has become homogeneous, add mixture 1 in several additions. After these simple steps, you will have a dough. Divide it into two parts and bake at 175 C for about 40 minutes.

It is impossible not to write that everyone’s oven is different and therefore it may take more time to bake the sponge cake.

Syrup

Pour GrandMarnier liqueur or dark rum (60 ml), boiled water (60 ml) and add sugar (2 tablespoons) into a small saucepan. Place on the fire and heat until the sugar is completely dissolved. Set aside to let the syrup cool completely.

Since Grand Marnier liqueur or black rum are not frequent guests in housewives’ kitchens, you can replace them with any good cognac.

Cream

Combine milk (270 ml) and eggs (2 pieces) in one bowl and mix until completely combined. Add sugar (115 g), starch (30 g) and mix again. Place over low heat and cook, stirring constantly, until the mixture begins to boil. Be sure to stir constantly, otherwise your cream will stick to the bottom and start to burn. Remove from heat, cool slightly and add butter. Leave until completely cool. Whip the cream (120 ml) until approximately 3 times the volume and add to the previously prepared cream. Stir.

Glaze

Take chocolate (455 g) and melt it. This can be done either in a water bath or using a microwave oven. Add butter (140 g) and stir until completely dissolved. Add cocoa (40 g), GrandMarnier liqueur or dark rum (60 ml) and corn syrup (180 ml), then mix well. If the glaze becomes thick or hard, reheat it and it will become pourable again.

If you don't have cornstarch on hand, you can substitute invert syrup. In addition, if the icing seems inaccessible to you even after replacing, prepare any chocolate-flavored icing.

Assembling the cake

Cut the biscuits into two parts. Soak in syrup. Grease each cake with cream and stack on top of each other. Place the cake in the refrigerator for 2-3 hours to cool thoroughly. Cover the top with melted glaze and leave for a while.

Note

The recipe mentions an ingredient such as a mixture of cream and milk; in English it sounds like half and half and is a mixture of these two dairy products in a 1:1 ratio and a fat content of about 10%. It seems that something like this cannot be found on sale here, but you can make it with your own hands. So don’t let the words that are a little incomprehensible at first glance stop you.

Ingredients

• Cocoa: 40 g
• Starch: 30 g.
• Milk: 273 ml
• Flour: 455 g
• Baking powder: 16 g
• Sugar: 570 g + 2 tbsp. l.
• Cream: 120 ml.
• Butter: 535 g.
• Salt: 3.5 g
• Chocolate: 455 g
• Eggs: 3 pcs.
• Egg whites 120 ml
• Milk and cream 1:1 300 ml
• Dark rum 120 ml
• Water 60 ml
• Corn syrup 180 ml