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🍰 Pastel de Crema de Boston Clásico

489 kcal · 30 min · 4 raciones

Pastel de Crema de Boston Clásico Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees fan-forced.
  2. 2. Separate four eggs. Put the egg whites and five tablespoons of cold water in a bowl.
  3. 3. Whip the egg whites stiff with a hand mixer.
  4. 4. Slowly stir in 190 grams of sugar and a pinch of salt into the egg whites.
  5. 5. Continue beating 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 in until a uniform dough forms.
  9. 9. Line the bottom of a 26-centimeter springform pan with baking paper.
  10. 10. Distribute the dough 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 completely.
  13. 13. Release the sponge cake from the pan.
  14. 14. Cut the sponge cake horizontally into two equally thick layers.
  15. 15. Separate four more eggs.
  16. 16. Mix 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 pot.
  20. 20. Slowly pour the hot milk into the egg-sugar mixture while stirring constantly.
  21. 21. Gently stir everything together.
  22. 22. Return the mixture to the pot.
  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 plastic wrap directly on the surface of the cream.
  26. 26. Let the cream cool.
  27. 27. Roughly chop the chocolate.
  28. 28. Heat the chocolate in a pot together with cream and butter.
  29. 29. Stir until the chocolate is completely melted.
  30. 30. Let the chocolate mixture cool for 20 to 30 minutes, stirring occasionally.
  31. 31. Distribute the cooled vanilla cream on the bottom sponge cake layer.
  32. 32. Place the second sponge cake layer on top.
  33. 33. Distribute the chocolate mixture evenly on 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 cool.

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