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🍰 Classic Boston Cream Pie

489 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Separate four eggs. Put the egg whites and five tablespoons of cold water into a bowl.
  3. 3. Whip the egg whites stiff using a hand mixer.
  4. 4. Slowly stir in 190 grams of sugar and a pinch of salt into the egg whites.
  5. 5. Continue whipping until the egg whites are slightly glossy.
  6. 6. Stir the egg yolks into the egg whites.
  7. 7. Sift 60 grams of flour, 60 grams of starch, and baking powder over the mixture.
  8. 8. Gently fold everything together until a uniform batter forms.
  9. 9. Line the bottom of a 26-centimeter springform pan with baking paper.
  10. 10. Spread the batter evenly in the pan.
  11. 11. Bake the sponge cake for about 25 to 30 minutes until it is light brown.
  12. 12. Let the sponge cake cool down completely.
  13. 13. Release the sponge cake from the pan.
  14. 14. Cut the sponge cake horizontally into two equal layers.
  15. 15. Separate four more eggs.
  16. 16. Whisk the egg yolks with the remaining sugar and vanilla sugar in a bowl.
  17. 17. Sift the remaining flour and starch over the egg yolk mixture.
  18. 18. Stir in the dry ingredients until incorporated.
  19. 19. Heat milk in a saucepan.
  20. 20. Slowly pour the hot milk into the egg-sugar mixture while stirring constantly.
  21. 21. Stir everything together gently.
  22. 22. Pour the mixture back into the saucepan.
  23. 23. Heat the cream while stirring until it thickens.
  24. 24. Pour the hot cream into a bowl.
  25. 25. Place a piece of cling film directly onto the surface of the cream.
  26. 26. Let the cream cool down.
  27. 27. Chop the chocolate roughly.
  28. 28. Heat the chocolate in a saucepan together with cream and butter.
  29. 29. Stir until the chocolate is completely melted.
  30. 30. Let the chocolate mixture cool down for 20 to 30 minutes, stirring occasionally.
  31. 31. Spread the cooled vanilla cream onto the bottom sponge layer.
  32. 32. Place the second sponge layer on top.
  33. 33. Spread the chocolate mixture evenly over the surface.
  34. 34. Let the chocolate drip slightly down the sides.
  35. 35. Place the cake in the refrigerator until the chocolate is set.
  36. 36. Serve the Boston Cream Pie chilled.

Nutrition per serving